Corn Beef Briskett

I need a good receipe on how to cook a big long piece of Corn beef Briskett.
Can anyone help me out with this?

Thank You

1{6 to 7 lb} first-cut brisket
1 3/4 teaspoons salt
1teaspoon black pepper
3 tablespoons olive oil
4 cups brown chicken stock
3/4 cup sherry vinegar
2 lb carrots, peeled and cut crosswise into 2 inch long pieces
4 medium sweet potatoes,peeled and cut into 2 inches
2 3/4 cups dried pitted prunes
Put oven rack in middle postion and preheat oven tp 350 f
Pat brisket dry and rub all over with 1 teaspoon salt and 1/2teaspoon pepper.
heat oil in a 17 by 11 inch heavy roasting pan{3inches deep]over mod high heat.straddled across 2 burners.until hot but not smoking,then brown brisket,starting with fat side.on both sides about 5 mins per side.
Remove from heat,then add stock and vingar to pan.
cover pan tightly with with heavy-duty foil and braise brisket in oven 2 hrs.
add carrots and potatoes to pan and braise,covered 1 hr.
Add prunes and braise,covered,until meat is tender,about 30 mins.
Coolmeat,uncovered to room temp and chill,covered at least 12 hrs.
Put oven rack in middle postion and preheat oven to 350f.
Transfer brisket to a cutting board and slice across the grain.
Discard as mich fat as possible from surface of vegs and sauce,thenreturn sliced meat to pan and reheat,covered with foil,until heated through,about40 mins.
Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper,then arrange meat with tzimmes and sauce on a large platter.

This recipe is called Grandma Ethels Brisket With Tzimmes