Brisket with Dill

3 T. olive oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1 onion, sliced
pinch dill seeds

Brown roast well and then put in dutch oven, fatty-side down.  Add salt, pepper, dill, and cover with onion slices.  Add water and put on lid.  Cook for 6 to 12 hours on simmer.  When you slice the brisket, take off the layer of fat.  Slice thinly across the grain.  Add a little water to the pot if needed and add a package of noodles to boiling juices and water.  Stir and cover.  Turn down and cook until done, about 30 minutes.  Check every while to see if more liquid needs to be added.  Cook until done and serve with the sliced brisket and a sprig or two of parsley.