Oven-cooked brisket tacos

Season the trimmed brisket flat heavily on both sides with salt, black pepper and Montreal steak seasoning.

Place it fat side down in a baking dish or oven-safe skillet; add the minced garlic and sliced onion.

Pour the beef broth around the sides and cover tightly with foil.

Cook in the oven at 300 degrees for three to four hours, until tender.

Shred the meat.

Optionally pan fry the shredded meat on the stove for a couple of minutes, or serve as is.

Serve in warmed tortillas with rice on the side, a squeeze of lime juice, salsa verde, salsa morita, cabbage, onion and cilantro.