BRISKET BRAISED WITH ONIONS AND BACON

2 slices of thick cut bacon
4 pounds brisket
5 cloves
4 medium onions sliced very thin
Salt
Fresh ground black pepper
Preheat oven to 325 degrees.
Cut the bacon into narrow strips about ¼ inch wide. Cut small slits uniformly across the surface of the meat. Using a finger, insert half of the bacon slices into the slits.
Insert the cloves at random into any 5 of the places where the bacon was inserted.
In a heavy Dutch Oven, spread the sliced onion on the bottom of the pot, over it distribute the remaining strips of bacon, then put in the meat. Season liberally with salt and pepper, and cover tightly. If the lid does not provide a tight fit, place a sheet of aluminum between it and the pot. Put on the uppermost rack of the preheated oven.
Cook for about 3 1/2 hours, until the meat feels very tender when prodded with a fork. Turn the brisket after the first 30 minutes, and every 30 to 40 minutes thereafter.
When done, slice the meat and arrange the slices on a warm platter. Pour the contents of the pan and the juices left on the cutting board over the meat and serve at once.