Passover Brisket - cooking recipe

Ingredients

3 large onions, thinly sliced
1 1/2 teaspoons salt
2 bay leaves
2 tablespoons vegetable oil
3 cups homemade broth or 3 cups canned beef broth
4 -5 lbs beef brisket
2 sprigs fresh parsley
1 teaspoon freshly cracked black pepper
6 black peppercorns
3 tablespoons matzoh cake crumbs
3 cups homemade broth or 3 cups canned beef broth

Preparation

Place the parsley, peppercorn and bay leaves in a 4-inch square of cheesecloth.
Bind the ends of the cheesecloth together with kitchen string.
This convenient cheesecloth sack holds the herbs, and you can easily remove it from the brisket pan & set aside.
In a small bowl, mix together the matzoh cake meal, salt and ground black pepper with a fork.
Dust the brisket on all sides with the seasoned mixture.
In a large nonstick Dutch oven or heavy casserole, heat the oil over medium-high heat.
Brown the meat on all sides, turning as needed.
Pour off and discard any excess fat.
Add the onions, the herb packet, and the beef stock.
Bring to a boil, then lower the heat so the liquid barely simmers.
Cook the brisket, covered, either on top of the stove or in a preheated 325\u00b0F oven for 2 1/2 to 3 hours.
Turn the brisket over at the halfway point.
Check the brisket often; do not let the liquid boil.
When the meat is tender, let it cool.
Discard the cheesecloth sack.
Refrigerate the brisket until the fat solidifies, about 6 hours or overnight.
With a spatula, scrape off the fat and discard.
Cut the brisket into half-inch slices and gradually reheat with all its juices over low heat or in an oven preheated to 250\u00b0 F.
Add water or stock as needed.
Serve with a drizzling of pan juices and white horseradish, if desired.