Celery (leaves and stems)
Rub brisket with garlic puree, salt and paprika.
Let sit overnight, if possible.
Put in pan with a cut up onion and lots of celery leaves and upper stems on top and underneath.
Cook uncovered until brown enough, then cover if too brown.
For a 5-lb brisket, cook about 4 to 5 hours at 325 degrees.
Pairs Well With
Photo courtesy of Laurel Wickberg Bailey.
Jean’s Notes: Cover tightly with aluminum foil for entire cooking.
Start preparing the night before.