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David Scribner's Beef Brisket Recipe

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This recipe for David Scribner's Beef Brisket, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Wednesday, June 28, 2006

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 300. 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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