On Thu, 25 Jun 2015 17:37:52 -0700, sf > wrote:

>On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>
>>
>> A pot roasted brisket big enough for even Sheldon's table!
>>
>>
>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>
><snip>
>>
>> 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
>>
>
>Classic? Where's the dry onion soup mix? That's classic!

My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
brisket was the best. She told me and showed me how to do it and it
just isn't the same when I make it.
Janet US.