beef brisket, trimmed of fat
onion, coarsely chopped
1Preheat the oven to 325 degrees.
2Rub the beef thoroughly with the onion, garlic, seasonings and a little vegetable oil.
3Wrap the meat in heavy-duty foil and seal the edges all around with tight crimps.
4Place the meat in a baking dish and bake for about 2 1/2 to 3 hours, or until the beef is tender enough to fall apart.
5If you hear much sizzling as the meat cooks, turn the heat down.
6When the beef is fork-tender, unwrap the top of the foil package, push aside the onions, and place the meat close to a broiler flame.
7Allow to broil only until the top surface begins to look dry and is starting to brown.
8Remove from the broiler and let the meat cool.
9Shred it into long shreds with your fingers, then store them in the refrigerator (for up to a week) or freeze for use as a fill.