answer:You must start with what my grandmother called a “nice piece of brisket.” That means the lean cut of the brisket with most of the fat trimmed off. This usually requires a butcher. When I both cooked and ate meat, a long time ago, I simmered the brisket with a package of Lipton’s onion soup and water. You can gussy things up with peeled potatoes, carrots, turnips, onions and ginger snaps. Simmer until tender (liquid bubbles just slightly for several hours, and slice on the bias. Fool-proof.