Any good Brisket ideas?!

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Martini Brisket
I * 1 3- to 4-lb. beef brisket
* 1 Tbsp. mixed peppercorns, coarsely crushed
* 1 Tbsp. cooking oil
* 2 medium onions, sliced
* 1 28-oz. can crushed tomatoes
* 1 cup lower-sodium beef broth
* 1 Tbsp. Worcestershire sauce
* 1 Tbsp. fines herbes, crushed
* 1/2 cup whipping cream
* 2 Tbsp. dry vermouth (optional)
* 1 Tbsp. vodka (optional
* 1/2 cup pimiento-stuffed green olives
Directions
1. Trim fat from beef. Sprinkle beef with salt and peppercorns. In large heavy
skillet brown brisket on both sides in hot oil. Remove beef. Add onions to
skillet. Cook and stir until tender. Add brisket to skillet; add tomatoes,
broth, Worcestershire, and fines herbes. Bring to boiling; reduce heat. Spoon
some of onion mixture over brisket. Simmer, covered, for 3 hours, or until
brisket is tender.

2. To serve, remove brisket from skillet; let stand 10 minutes. Meanwhile, skim
fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to
boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce.

In any recipe I have found, a brisket is a three day ordeal. Day one, marinate in frig.
Day two; slow, and I mean slow, oven bake; Day three; favorite bbq; cut in chunks to braise for stew; finish with favorite sauce. My italian friend smokes the thing after the day one marinade. He cuts it up with kalbaska sausage and makes a sauce with A1 steak sauce, bbq, etc. There is no hurrying a really good brisket and well worth the endeavor.

Put onions, carrots,a little salt & pepper into an ovenproof dish large enough to take the meat as well. Add water to 1/3 up meat. Cover tightly and very slow roast in oven for 3 hours. Start oven hot for 1/2 hour then turn down low. When cooked, strain liquid into saucepan and thicken with Bisto or instant gravy. You can eat the onions and carrots if you wish. Also add celery if you have some going soft, but not too much.