This is how I make it for Passover, and the rest of the year. @evan swears it's the best.
  1. Preheat the oven to 325 degrees F.
  2. Heat 1 tablespoon of olive oil in a large oven-proof dutch oven or pot over high heat.
  3. Salt and pepper a 3-pound brisket generously on both sides.
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    Leave the fat on the brisket for now. You'll be taking it off later.
  4. Place the brisket in the pan and brown well on both sides. Transfer to a plate.
  5. Reduce the heat to medium and to the hot pan, add 2 sliced onions and 4 chopped cloves of garlic, and cook for 3-4 minutes, stirring occasionally. Add a 24-ounce can of peeled whole tomatoes and stir well. Let cook for 2 minutes.
  6. Nestle the brisket into the tomato mixture and pour in enough beef or vegetable broth to cover. Stir well to distribute the seasonings evenly.
  7. Cover pot with the lid and bring the liquid to a boil. Once it boils, remove from the stove and place in the oven.
  8. Simmer in the oven for 3-3 1/2 hours, or until very tender.
  9. Once the brisket has cooked, carefully remove it from the sauce, and place on a carving board. Let rest for at least 10 minutes.
  10. Place the remaining sauce over high heat and add 1/2 cup brown sugar. Let boil for about 10 minutes, until it thickens. Season with more salt if necessary.
  11. Cut away any remaining ribbons of fat on the brisket and slice the meat, against the grain. Serve immediately, with the sauce spooned over it.
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