Easy baked beef brisket with apple and onion gravy

Season the brisket very generously on both sides with kosher salt, black pepper and a little cayenne.

Set on a plate over rolled-up foil and refrigerate uncovered 8 to 12 hours.

Sweat the onions in butter over medium heat with a big pinch of salt until soft and translucent.

Add sliced garlic, a little chopped rosemary and one cup apple juice; raise to high and boil a couple of minutes to reduce by about half.

Spread half the onion mixture in a baking dish set on a sheet pan, lay the brisket on fat side up and cover with the rest. Wrap tightly in foil.

Bake in the centre of a 325 degree oven for an hour and a half.

Turn down to 250 and continue about two hours and 15 minutes, checking after two hours, until fork tender.

Scrape the onions into the cooking liquid; keep the meat warm under the foil.

Pour the liquid into a container and skim off the fat; blend for a few seconds, pulsing if the blender is full, into a gravy and adjust the seasoning.

Slice the brisket across the grain and serve with the gravy, garnished with chives.