Potted Beef Brisket

Have brisket tied with string so it will hold its shape and be easy to turn. Rub all sides with cut garlic clove and sprinkle with salt and pepper.

Heat fat in a Dutch oven or deep heavy skillet with a tight-fitting lid. Place meat in hot fat and brown very slowly on all sides. This should take about 15 minutes and meat should be golden brown. Use string as a handle for turning meat; do not pierce its surface with a fork.

Remove meat and add onions to hot fat, sauteing slowly until soft and pale yellow. Return meat to pot, placing it on top of onions. Add rye bread and water or stock. Cover and simmer slowly but steadily 3 to 4 hours.

If you cannot get heat low enough to keep gravy simmering, place an asbestos mat under pot. Add more liquid if necessary; there should be just enough to keep onions and meat from scorching. The meat is done when it can be pierced easily with carving fork or skewer.

Remove to heated platter. Strain gravy and return to pot. Skim off excess fat and if necessary, thicken with 2 tablespoons flour dissolved in a little cold water. Check seasoning. Return meat to gravy and simmer about 10 minutes. Slice meat onto heated platter and serve gravy in heated sauceboat.