1 large onion, halved and sliced thin
2 cloves garlic, peeled
beef brisket (not corned beef) trimmed of excess fat
salt and pepper
1 can chicken stock (about 2 cups)
Place onion slices and garlic in the bottom of a slow cooker. Salt and pepper the brisket on both sides and place on onions with the fat side up. Pour chicken stock around brisket so that you do not wash off the salt and pepper from the top. Cover and cook on low for about 6 to 8 hours or until tender. Allow the meat to stand a few minutes before slicing thinly across the grain. Pass rich stock to serve on the brisket or on potatoes.