There's nothing quite like the aroma of brisket slowly braising in the oven on a Friday afternoon. The smell fills every corner of your home and tells everyone within a mile radius that something wonderful is happening in your kitchen. I learned this recipe from my grandmother, who learned it from hers, and I've been making it for my own family for over twenty years now. This isn't just any brisket recipe. It's the kind that turns a tough cut of meat into something so tender you can cut it with a fork. The secret lies in the long, slow braising process and the mountain of onions that cook down into a sweet, golden sauce. You'll need about six large onions for a five-pound brisket, which might sound like a lot, but trust me on this one. They shrink down considerably and create the most incredible gravy. I always make this brisket a day ahead. The flavors deepen overnight, and it's actually easier to slice when it's cold. You can reheat individual portions or warm the whole thing back up in the oven. The meat gets better with time, and the sauce thickens up beautifully. It's also much easier to remove any excess fat once it's been refrigerated. This brisket works perfectly for Shabbat dinner, Rosh Hashanah, or any time you want to feed a crowd without too much fuss. Serve it with roasted root vegetables, mashed potatoes, or even over egg noodles. The leftovers make incredible sandwiches, and the gravy is perfect for dipping challah.