I am braising a brisket (for Rosh Hashanah) and the cut I got is much taller (thicker) than normal. It is, in fact, taller than my deepest pot that can go in the over. This means I can not cover the meat with my braising liquid... so I have already been braising it for over an hour, and I can tell that the top will never get really soft. I have never braised on the stove top, but should I just put the brisket and braising liquid into a soup pot, make sure its covered, and braise it on the stove? Does one hour at 350 in the over = one hour at low flame on the stove?? thanks so much!