Ingredients
20 lb. beef brisket
salt and pepper
1 tbsp. olive oil (up to 2 tablespoons)
1 gal. beef stock
1 stalk celery
3 medium carrots
2 medium onions (up to 3 for preference)
7 clove garlic
Preparation
Step 1Trim fat from beef brisket, then season to taste with salt and pepper.Step 2In a sauté pan, heat olive oil and add the onion and garlic. Cook until the onions and garlic become soft and golden. Add the brisket and sear all sides. Transfer to a roasting pan, add remaining vegetables, and cover with beef stock. You might have to add more than a gallon in order to submerge. Cover roasting pan with foil and bake at 350 degrees F for 5 to 6 hours.Step 3After cooking, let meat rest until cool, then slice. Puree the remaining vegetable and beef broth mixture, strain, and bring back to a boil until thickened. Serve hot with your favorite soulful accompaniments.
