brisket NYT
note: For best results, start the day before, eg marinate overnight. For even best-er results, consider cooking partway (2h+) , slicing, refrigerating (or vice versa?), then cooking another hour the next day, as suggested in NYT most-helpful comments.
https://cooking.nytimes.com/recipes/1017312-brisket-with-horseradish-gremolata