Follow these best practices to help your Hanukkah (or Passover or Shabbat) brisket be the best it can be.
The day before you want to cook the brisket, trim any excess fat, leaving the cap about ¼-inch thick. Sprinkle the salt and pepper on all sides of the meat and use your hands to rub in the seasoning. Wrap in plastic or place in a zip-top bag and refrigerate overnight. When ready to cook, remove the brisket from the refrigerator, unwrap and pat dry with kitchen towels.Rub the meat on all sides with the cut side of the halved garlic clove.
If needed, add more broth, tomato juice or water so that the meat is about ⅔ — but not fully — immersed in the liquid.Cover and slide the pan into the oven and cook until it is fork tender, about 3 hours. Let cool in the pan, then refrigerate the brisket in its juices until the fat has solidified, preferably overnight.Remove solidified fat from the chilled brisket and reserve for another use or discard. Separate the brisket from the juices and cut, against the grain, into ½-inch slices.
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