On 6/25/2015 9:04 PM, Janet B wrote:
> 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.
>

Noted and filed, thanks!