4-6 lb. beef brisket
1 onion, quartered
1 carrot, peeled and diced
1 stalk celery, diced
2 tsp. salt
6 peppercorns
6 whole cloves
2 bay leaves
1 egg, lightly beaten
1/2 c. dry bread crumbs

Trim any excess fat from the brisket and render it in a Dutch oven over medium-high heat until you have about 2 tablespoons of melted fat in the bottom of the pot. Remove the solid fat pieces and discard. (If there isn't enough fat on the brisket, use a strip of bacon.)

Brown the brisket in the hot fat. When the meat is nicely browned on all sides, pour of and reserve the fat. Add the vegetables and seasonings. Cover all with water and simmer, covered over medium heat for 2-3 hours, until tender but not falling apart. Remove the meat from the broth and place in a shallow casserole or baking dish.

Reserve 1 cup broth. Brush the beaten egg on all sides of the meat. Sprinkle on the bread crumbs and brown in a 350 degree oven. To serve: slice thinly across the grain and serve with Onion Sauce. Serves 6-8.

ONION SAUCE:

2 tbsp. sugar
1 tbsp. reserved fat
2 med. onions, sliced
1 tbsp. flour
1 c. reserved meat broth
1 tsp. white vinegar
1/2 tsp. salt

Brown sugar in reserved fat. Add onions and cook until tender. Add flour and brown slightly. Add broth, vinegar and salt. Cook and stir until smooth. Serve hot with beef brisket.