Braised brisket in ketchup gravy

Trim fat where it is thicker than half an inch, keeping the point over the flat so it bastes downward.

Oil both sides and season generously with salt.

Sear in a 550F oven 10 to 15 minutes, flip and sear the fatty side 10 to 15 minutes more, 25 to 30 minutes in total.

Pan roast the thinly sliced onions in olive oil over high heat with no salt, 10 to 12 minutes, until brown and caramelized; move to the roasting pan.

Set the seared brisket on the onions; deglaze the searing pan with water, scraping up the fond, and add it to the roasting pan.

Combine the beef broth, bouillon base, worch, paprika, garlic powder, black pepper, dried thyme, tomato sauce, anchovy paste, ketchup and A1.

Blend the liquid smooth with an immersion blender, pour over the beef and lay parchment paper directly on top.

Cover tightly with foil and braise at 300F for four hours.

Uncover and braise one and a half to two more hours, six hours in total, until nearly shreddable but still sliceable.

Cool on the counter one hour, then refrigerate 12 to 24 hours to set.

Lift the set fat off with a slotted spoon, remove the brisket to a sheet tray and bring the liquid to a boil over medium high.

Reduce the sauce by at least half, closer to three times, adding the bloomed gelatin to thicken.

Slice the brisket from the point end into 12 to 15 slices about one inch thick, trimming any fatty tops.

Taste the reduced gravy for seasoning and salt it.

Shingle the slices into the sauce, spoon sauce over and hold covered in a low oven or over a low burner until serving.