Recipe courtesy of Patti LaBelle
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Slow-Cooked Brisket
Total:
2 hr 40 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 40 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 1/2 pounds beef brisket, thinly sliced
  • 1/2 teaspoon cayenne pepper 
  • Seasoning salt and black pepper
  • 2 tablespoons grapeseed oil 
  • 3 tablespoons minced garlic, plus 6 cloves garlic
  • 2 cups beef stock 
  • 4 large carrots, cut into 1-inch chunks 
  • 3 large stalks celery, cut into 1-inch chunks 
  • 2 large onions, cut into large chunks 

Directions

Sprinkle the brisket on both sides with the cayenne, 1 1/2 teaspoons seasoning salt and 1/2 teaspoon black pepper; set aside.

Place a stockpot or Dutch oven over high heat and coat with the grapeseed oil. Add the minced garlic and then the brisket, fat-side down; cook until evenly browned, 5 minutes. Flip the meat and brown the reverse side for 5 minutes. Add the stock, carrots, celery, onions and garlic cloves. Cover, turn the heat down to very low and cook for 2 hours.

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