Every Passover, at least one guest asks us how we made the brisket.  Here’s my mom’s recipe for brisket, or as we used to call it af Idish, flanken.  It uses the classic Eastern European “gedempt” or braising cooking method. Ingredients: Slab(s) of brisket, about 100g (just less than 1/4 lb) per serving Onions, about…