Brisket With Vegetables

• Brisket: approx. 7 lbs; 1st or center cut.
• Vegetable Oil: 1/4 cup.
• Chicken Stock: 3-4 cups; fresh (if packaged, use dark).
• Sherry or Sherry Vinegar: 1 cup.
• Carrots: 1 lb; sliced lengthwise approx. 2 inches.
• Baby Potatoes: 1 lb; quartered.
• Onion: 2 small; halved.
• Celery: 2-3 stalks; sliced lengthwise approx 2 inches.
• Garlic: 3-4 medium cloves; halved.
• Kosher Salt: 2 tsp.
• White Pepper: 2 tps.
• Paprika: 1 TBL.

1. Preheat oven to 350 degrees with rack placed in the middle.
2. On stove, preheat oil and garlic in heavy 3-4 inch deep metal roasting pan (can use glass if necessary).
3. Rub dry brisket with one tsp salt & one tsp pepper; brown over medium-high heat for 5-6 minutes per side (begin with fat side down). Meat can be cut into pieces either to fit pan or if different thicknesses.
4. Slowly add sherry (or sherry vinegar) to pan over medium-low and bring to slow boil.
5. Remove from heat; add stock; cover tightly with lid or foil; place in oven for two hours.
6. Add carrots, potatoes, onions, & celery; recover; continue cooking for 30-45 minutes (until tender to fork probe).
7. Remove pan from oven; cool to room temperature; refrigerate at least 12 hours.
8. Again, preheat oven to 350 degrees with rack placed in the middle.
9. Place meat on cutting board; remove fat from brisket; slice across grain to 1/4 inch thick.
10. Skim fat from juice and vegetables.
11. Return meat to pan; add remaining salt & pepper (to taste, if needed); add paprika; reheat thoroughly 30-40 minutes.
12. Serve on platter able to accommodate vegetables and juice.

brisket, vegetable oil, chicken, sherry, carrots, potatoes, onion, celery, garlic, kosher salt, white pepper, paprika

Taken from www.epicurious.com/recipes/member/views/brisket-with-vegetables-50052909 (may not work)