Braising

1. Season the brisket on all sides, then brown all sides in a little oil in a hot skillet. Cook only long enough to develop a brown, crispy exterior. The interior will cook slowly in the pot.

2. Cover the bottom of the pot with veggies and sprinkle them generously with flour. The more flour, the thicker the sauce will be.

3. Place browned brisket on top of the veggies and pour enough liquid to fill the pot one-fourth to one-third full. Cover the pot.

4. To cook on the stove: Turn heat to high and bring liquid to a boil. Let boil a minute or so, then reduce heat to a simmer, replace the lid, and let brisket cook until the center registers 165 degrees Fahrenheit on a meat thermometer inserted into the middle of the brisket. Allow about 20 minutes per pound of brisket.

5. To cook in the oven: Set oven temperature at 350 F. Place covered pot in the center of the oven. Cook until done using same test for doneness as cooking it on the stovetop.

Slow-Cooker

1. Low and slow doesn't get any easier than when using an electric slow-cooker. For ultimate ease, fill the slow-cooker the night before. Place the removable bowl part of the cooker in the refrigerator overnight.

2. Season the brisket and brown the exterior, if desired. Layer vegetables, flour, meat and liquid as for braising.

3. Cover pot and set temperature on low. Cook several hours, until center of brisket registers 165 F on a meat thermometer. Cook times will vary according to size of brisket, volume of liquid, size of slow cooker and power of cooker.

4. For ultimate ease, fill the slow-cooker the night before. Place the removable bowl part of the cooker in the refrigerator overnight. Next day, set the bowl in the slow-cooker before turning on the power. Set power on low and cook until brisket is done.