Braised Beef Brisket With Pickled Walnuts

By Saveur
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2 lbs. fresh beef brisket

Maldon or other sea salt and freshly ground black pepper


3 tbsp. lard

8 small yellow onions, peeled and quartered

1 medium leek, trimmed and thickly sliced on the diagonal

3 stalks celery, peeled and thickly sliced

4 small turnips, trimmed, peeled, and quartered

1 tbsp. mushroom ketchup or Lea & Perrins Worcestershire sauce

1 tbsp. anchovy paste

6 pickled walnuts, quartered lengthwise

3 tbsp. pickled-walnut liquor

2 bay leaves

4 cups beef stock

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