Growing up, the smell of brisket braising in the oven meant something special was happening. My grandmother would start hers early in the morning, and by dinner time, the whole house smelled like home. This isn't one of those recipes you throw together on a weeknight, but it's worth every minute when you want to create something memorable for your family. The key to great brisket is patience and proper searing. You want a nice crust on all sides before it goes into the braising liquid. I use a mix of beef broth and red wine (kosher, naturally) to create depth, and the onions break down into the most incredible gravy as everything cooks low and slow. The meat becomes fork-tender after about three hours, and the gravy gets rich and silky from all that slow cooking. This recipe feeds a crowd, which is perfect because brisket actually tastes better the next day. I often make it for Shabbat dinner or holidays when I'm feeding eight to ten people. The leftovers make incredible sandwiches, and you can stretch the gravy with a little more broth if you need to serve more people. Serve it with roasted carrots, mashed potatoes, or egg noodles to soak up that amazing gravy. One thing I've learned over the years is not to rush the browning step. Take your time to get a good sear on the meat. It makes all the difference in the final flavor. And don't worry if the brisket looks tough when you first slice into it. Keep it covered and let it rest in the gravy for a few minutes, and it'll be perfect.