Brisket from Diane (best next-door neighbor)
3 T. Avocado Oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1-2 onions, thinly sliced
pinch of dill seeds
Brown roast well and then put in dutch oven fatty-side down. Add salt, pepper, and dill. Cover with onion slices and add water and put on lid.
Cook for 6 to 12 hours on simmer or 4-5 hours in the oven at 325 degrees. When you slice the brisket, take off layer of fat. Meat is even better when sliced and put back in pot juices. However, you can make yummy noodles in the pot juices. Add about a cup of water and add noodles to boiling juices and water. Cover and turn down and cook until done, abt. 30 minutes. Check every 5-10 minutes to see if noodles need more water. Add about a a half a cup at a time.
Serve on large platter with meat evenly sliced surrounded by noodles with a little parsley.
