Traditional Brisket

4 pounds of brisket (I like costco, they trim it well)

1 medium sweet onion, sliced

1 box of broth (beef, but at Passover I use vegetable)

Dried onion

Salt and pepper

Olive oil

Caraway seed

Coat the non-fat side of the brisket with salt and pepper. Heat olive oil in a skillet or pan large enough for your brisket. Sear the top side first and then the fat side. Remove brisket to slow cooker. In the skillet sauté about half of the onion and then deglaze with the broth. Place the remainder of the onion on the brisket.  If your brisket is in two pieces, place the slices between them. Cover the top of the brisket in dried onion. Add the broth to the pot. Sprinkle in some caraway seeds. Cook on high for 5 hours. 

Pull brisket out and let it cool for a few minutes and then slice. In a separate pan ladle out three or four ladles of broth. Add more dried onion, salt and pepper (other seasoning to your taste). Reduce the broth by about half. Place the sliced brisket on a tray and then pour the reduction over it. Serve immediately.