Place the brisket in a large pan and cover with cold water. Add the onion, garlic, bay leaves, peppercorns and sugar. Cover the pan and bring to a boil. Reduce heat to a simmer. After 30 minutes, skim off any foam residue. Re-cover and cook about 3 1/2 hours, or until tender. Add boiling water as needed to keep the beef submerged. Remove from pot and let sit, loosely covered with foil for 10 minutes before carving. Slice the brisket against the grain. Serves 6 to 8
Per Serving: 399 Calories (67.7% from fat); 29g Fat (9g Sat, 14g Mono, 1g Poly); 29g Protein; 2g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 241mg Sodium. Food Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.