Why I Love This Recipe
Photo courtesy of Laurel Wickberg Bailey.
Jean’s Notes: Cover tightly with aluminum foil for entire cooking.
Start preparing the night before.
Ingredients You'll Need
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.