Granny Tugenberg's Brisket

1 large brisket flat
2 quartered spanish onions
5 carrots cut in 3-inch pieces
6 cloves of garlic 
3 celery stalks cut in 3-inch pieces
salt and pepper to taste

Small red potatoes

Add all but the potatoes to a large roasting pan. Add 2-inches of water to pan, cover with foil. 

Roast at 325 until fork tender, adding potatoes in the last 45 minutes. 

Degrease, make gravy with the pan dripping. 

Simple, but delicious.

She also makes veal breast exactly the same way. The long slow braise almost melts the breast bone cartilage, really exceptional flavor. 

Regards

Smoking in Chicago,
Gary


