A pot roasted brisket big enough for even Sheldon's table!


http://www.arthurschwartz.com/radiorecipes/brisket.html

I, of course, learned to make pot roast from my mother, who went through
various stages with her pot roast over her lifetime. The recipe below is
the one she started with because her mother, and her mother's Russian
immigrant mother made it this way -- more or less. It's also the one she
ended up making after the family suffered through years of pot roast
made with Sauce Arturo, pot roast made with ketchup, pot roast made with
Lipton's onion soup mix, and, the worst, pot roast made with Harvey's
Bristol Cream Sherry. I have no idea where she came up with that one.
During diet-conscious times, we also suffered through "first cut"
brisket trimmed, as it is today, so closely that it always turned out
stringy and dry, mealy or hard. Near the end of her life, however, my
mother finally realized (with a little encouragement from her son) that
the essentials for a melt-in-the-mouth, juicy pot roast are the tried
and true and number only two: The whole brisket, fat and all, no
browning necessary. And a lot, alot of onions; about half the meat's
weight is a good rule of thumb.

For the 10-pound piece of whole brisket, I followed these directions
exactly. (Such a sizable piece of meat should make at least 20 servings.)


2 very large cloves garlic, finely chopped

1 8 to 10-pound brisket

1 1/2 teaspoons coarse sea salt

1/2 teaspoon freshly ground black pepper

4 pounds onions, halved and sliced

3 medium carrots, sliced into 1/4-inch thick rounds

2 large, outside ribs celery, sliced 1/4-inch thick

4 small bay leaves