2 tsp. sea salt (or to taste)
Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.
Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.
Adapted from Marvin Shapiro’s Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.
Cook’s Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.