Remove brisket; keep warm. Skim fat from cooking liquid; discard garlic and bay leaf. Carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid and Crispy Potato Pancakes.
Crispy Potato Pancakes: Peel pounds russet or Yukon Gold potatoes and place in bowl of cold water. Coarsely grate potatoes and 1 medium onion; place in fine-mesh strainer or tea towel set over large bowl. Squeeze out all water, letting potato starch settle to bottom of bowl. Pour off water, reserving potato starch in bowl. Add potatoes and onion to potato starch. Stir in 1/2 cup chopped green onions, 1 slightly beaten egg, 1 teaspoon salt and 1/4 teaspoon pepper.
Pour vegetable oil to 1/4-inch depth in nonstick skillet. Heat over medium heat until hot. Measure 1/4 cup potato mixture for each pancake. Flatten in palm of hand. Place in hot oil and flatten again by pressing with large spatula. Fry for 3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.