Beef Brisket in Onion Sauce
1 tablespoon vegetable oil
1 (4- to 4 1/2-pound) beef brisket (first cut, flat half), trimmed
2 medium onions, thinly sliced
3/4 cup canned ready-to-serve beef broth
2 cloves garlic, crushed
Heat oil in a Dutch oven or deep 12-inch skillet over medium heat.
Add brisket; brown evenly.
Remove brisket and set aside.
Pour off drippings.
Add onions to pan; cook over medium heat 3 minutes, or until crisp-tender.
Return brisket to pan and add broth and garlic.
Bring to a boil.
Reduce heat to low; cover tightly and simmer 3 to 3 1/2 hours, or until brisket is fork tender.
Remove brisket to platter; keep warm.
Increase heat to medium-high.
Cook pan juices about 5 minutes, or until reduced by half.
Thicken with flour.
Carve brisket diagonally across the grain into thin slices.
Serve with sauce.
Yield: 6 to 7 servings.