Braised Brisket of Beef with Gravy

Because this meat shrinks considerably, we usually purchase a pound or more per man at the firehouse. I also buy extra when I’m feeding my family of four because I love to use the leftovers in sandwiches the next day. I learned how to cook brisket and corned beef back in the early 1980s when I was working at a Jewish deli and restaurant. My teacher was a large black man named John Henry, who was head cook at the restaurant. He was a good guy and a great teacher, and we alwa