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Place beef brisket, fat side up, in 13 x 10 inch shallow roasting pan. Sprinkle brisket evenly with salt, pepper and garlic. Top with onion. |
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Bake in 350ºF oven 1 hour, or until onions turn brown. |
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Add 1 cup hot water and cover pan tightly with aluminum foil. |
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Reduce oven temperature to 300ºF and continue cooking 2 hours or until brisket is tender. |
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Remove brisket and onions to warm platter. Skim fat from juices or use a gravy separator. |
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To make gravy, combine 1 cup water and cornstarch. Add to juices in pan. Cook over medium heat, stirring constantly, until gravy boils and thickens. |
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Carve brisket across the grain into thin slices. |
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Serve brisket and onions with gravy |
