Beef Brisket

By Gail Poll

Must marinate overnight.
Can substitute 3. c veal stock, 1 1/2 c. tomato paste, and just one envelope soup mix.

Ingredients

• 1 4 lb. brisket, trimmed of fat
• 5 cloves garlic, chopped
• Kosher salt and pepper to taste
• 3 T vegetable oil
• 2 bunches celery, leaves and bottoms removed, coarsely chopped
• 8 large carrots, coarsely chopped
• 3 large white onions, coarsely chopped
• 2 bay leaves
• 2 c. tomato paste
• 2 envelopes (one 2 oz. pkg.) onion soup mix
• Water
• Chopped parsley for garnish

Details

Preparation time 30mins
Cooking time 270mins

Preparation

Step 1

1. Rub brisket all over with garlic, S & P.
2. Wrap brisket in plastic wrap and refrigerate overnight.
3. Preheat oven to 300°.
4. In large roasting pan or dutch oven heat oil until very hot.
5. Add brisket and sear both sides till well browned, about 3 min. per side.
6. Remove meat. Add celery, carrot, onion. Cook till lightly brown.
7. Return meat to pan. Add bay leaves, tomato paste, soup mix, enough water to cover. Stir to blend.
8. Cover with foil and place in oven. Cook until tender, and liquid is sauce-like, about 4 hours.
9. Adjust seasoning. Slice and garnish with parsley.