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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

David Scribner's Beef Brisket Recipe

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This recipe for David Scribner's Beef Brisket is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. brisket, trimmed of fat
5 cloves garlic, chopped
Kosher salt and pepper to taste
3 T vegetable oil
2 bunches of celery, bottoms and leaves removed, coursely chopped
3 lg white onions, coarsely chopped. Cook
8 lg. carrots, coarsely chopped
2 bay leaves
2 c. tomato paste
2 envelopes (one 2 oz. pkg) onion soup mix
Chopped parsley for garnish
Directions:
Directions:
Rub the brisket all over with salt, pepper and garlic. Wrap in plastic wrap or aluminum foil and refrigerate over night. Preheat oven to 300º. In a large roasting pan or dutch oven, heat the oil until very hot. Add the brisket and sear both sides until well browned. Remove the meat and add the celery, carrots, and onions. Cook until lightlly browned. Return the meat to pan. Add bay leaves, tomato paste, soup mix and enough water to cover the meat. Stir to blend. Cover with foil and place in oven. Cook until the meat is tender and liquid has reduced to a sauce like consistency, about 4 hrs. Before serving, slice brisket and garnish with parsley.
Number Of Servings:
Number Of Servings:
8

 

 

 

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