Brisket is one of the most flavorful and one of the toughest parts of the steer. It is well marbled and can be delicious if cooked correctly. By correctly, I mean a loooong looong time at a lowwww, lowww temp. I like my brisket smoked or corned best but even braised brisket benefits from a long slow braise (6-7 hours at 300°F). Let it rest overnight in the cooking liquid and put it back in the oven the next morning to reheat slowly. Back in the ‘60s Mom made a really good brisket. Before she went to work she put the brisket on heavy duty foil in a roasting pan. She mixed sour cream and onion soup mix (yep, she made dip) and spread that over the top of the brisket, wrapped the whole thing in foil and baked it at 300° until she got home from work. The house smelled great and the onion dip caramelized and broke into these lovely curds that I liked better than the brisket. These days, I make her topping with non-fat Greek yogurt and use it to glaze an already braised brisket. The second day, take the braised brisket out of the cooking liquid (strain and reduce for sauce) and put Mom’s onion dip on top. Cover with lid or foil and bake slowly another 2-3 hours. Image removed by sender. Image removed by sender.