My Favorite Beef Brisket

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Beef Board Recipes


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4-1/4 to 5 pound boneless beef brisket, flat cut or boneless beef chuck shoulder pot roast

1 clove garlic, peeled, cut lengthwise in half

2 tablespoons vegetable oil

2 teaspoons salt

1/2 teaspoon pepper

3 medium onions, diced

2 cups dry red wine

1 can (14-1/2 ounces) diced tomatoes, undrained

2 ribs celery with leaves, chopped

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

1 bay leaf

6 to 8 medium carrots, diagonally sliced

1/4 cup chopped fresh parsley

Crispy Potato Pancakes (recipe follows)

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