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1
Preheat the oven to 300 degrees F.
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2
Spread the matzo meal on a large piece of parchment paper or baking sheet.
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3
Dredge the brisket in the matzo meal and season generously with salt and pepper.
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4
Preheat a very large skillet over high heat.
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5
Add the oil and heat until very hot.
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6
Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
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7
Coat the inside of a large Dutch oven with a tight-fitting lid with the butter.
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8
Arrange the onions in an even layer on the bottom of the pot.
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9
Lay the brisket on the onions.
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10
Pour in the water, and sprinkle the pickling spice around the brisket.
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11
Brush the mustard on the top of the meat.
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12
Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours.
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13
Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes.
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14
Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
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15
Transfer the brisket a cutting board and cover with foil to keep warm.
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16
Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser.
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17
Transfer the cooking liquid to a medium saucepan.
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18
Using a sharp knife, thinly slice the brisket and transfer to a large serving platter.
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19
Reheat the cooking liquid and pour it over the sliced brisket.
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20
Serve immediately.
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21
Cook's Note: Don't be surprised if the brisket shrinks considerably during cooking.
