OK - Two recipes for you

My Mother's brisket recipe:

4 -5 lb. brisket, trimmed of excess fat
2 large onions, sliced
1-2 large green peppers, chopped
1 bulb of garlic, chopped
3-4 cups water (enough to almost cover meat)
Salt and pepper, to taste

EDITED TO ADD - I prepared this year's brisket with 1 red and one yellow pepper, rather than 2 green peppers. It really enhanced the flavor!

Line a large roasting pan with heavy duty foil. Place onions, green pepper, garlic, salt and pepper in roasting pan. Place brisket on top. Pour water into pan. Cover pan with heavy duty foil, pricking several air holes in the foil.

Place brisket in 350 degree preheated oven for approx. 3 - 3 1/2 hours.

Let brisket cool for about a 10 minutes prior to slicing. Thinly slice beef against the grain. ENJOY!

Glazed Brisket

4 -5 lbs brisket, trimmed of excess fat
1 onion, thinly sliced
3 cloves garlic, crushed
3-4 cups water, enough to cover the meat
1/2 cup brown sugar
1 cup apricot or plum preserves

Place brisket, onion, garlic and water in large ovenproof dutch oven, casserole or pan. Cover and simmer on stove for 1 1/2 - 2 hours, or until meat is almost fork tender. Remove beef and strain the broth. Reserve 1/2 cup of strained broth and save the rest for another purpose.

Mix the sugar with the 1/2 cup of broth until it's dissolved, then stir in the apricot jam or plum preserves. Mix well.

Preheat oven to 375 degrees.

Put the brisket back in the pot, pour jam/preserve mix over it and bake, uncovered, for an additional 45 mins. to 1 hr.

Remove to platter and drizzle over it any juices that are left in the casserole.

Let stand for 10 mins. Then slice against the grain and serve. ENJOY!