Variation On My Baubie'S Braised Beef Brisket

• 5 pounds Beef Brisket
• 3 Ripe Roma Tomatoes
• 4-5 Celery Stalks
• 1 Large Yellow or White Onion
• 3 Bay Leaves
• 2 tablespoons Gravy Master
• Salt
• Ground Black Pepper
• 3 tablespoons Dried Basil
• 1 tablespoon Crushed Dried Red Pepper Flakes
• 3-4 tablespoons Olive Oil
• 3 tablespoons Fresh Minced Garlic
• 3-4 Russet Potatoes (medium-large)
• 1 pound Carrots
• 2.5 quarts Water

1. Put your empty roasting pan in the oven (you will sear the brisket in this pan, so you want it really hot)rnPreheat oven to 500 with pan in oven.
2. On the stovetop, bring to boil:rnwaterrnquartered tomatoesrnquartered onionrnsaltrnpepperrnT dried basilrnbay leavesrnlarge dice of celeryrn2T Gravy masterrnT GarlicrnCrushed Dried Red pepper
3. Trim all the fat off of brisket. Rub with olive oil, pepper, salt, plus remaining basil and garlic.
4. Once liquid in pot comes to a boil, pour contents of the pot over brisket and cover. Cook for about 2.5 hours at 300F.
5. Peel and cut up carrots and potatoes (stew-sized chunks). After brisket has cooked for 2.5 hours, put carrots and potatoes in. Cover and cook for 30 minutes. Remove cover after 30 minutes and cook for an additional 30 minutes.
6. Remove brisket, potatoes and carrots from braising liquid. rnPut liquid and remaining vegetables (tomatoes, onions, celery, etc.) in a blender and blend until smooth...this is your gravy. Slice brisket against the grain, serve with carrots, potatoes and gravy.

brisket, tomatoes, celery, onion, bay leaves, master, salt, ground black pepper, dried basil, red pepper, olive oil, garlic, potatoes, carrots, water

Taken from food52.com/recipes/26943-variation-on-my-baubie-s-braised-beef-brisket (may not work)