Slow Roasted Beef Brisket

• 2 pounds beef brisket "first cut" or "flat cut"
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil divided
• 2 carrots medium, medium dice
• 2 stalks celery medium dice
• 1 onion small, medium dice
• 3 garlic cloves minced
• 1 1/2 cups beef stock
• 3 tablespoons red wine
• 1 tablespoon worcestershire sauce
• 2 whole bay leaves
• 1/8 teaspoon pepper

1. Preheat oven to 300 degrees.
2. Season the brisket with salt and pepper.
3. Add 1/2 tablespoon oil to a cast iron skillet.
4. Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
5. Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.
6. Add garlic and cook for one minute.
7. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
8. Take off the heat and add in the bay leaves and season with pepper.
9. Place in the oven and cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
10. Take out of the oven and let rest for at least 30 minutes.
11. Cut or shred and serve immediately. Enjoy!

beef brisket, pepper, salt, olive oil, carrots, stalks celery, onion, garlic, beef stock, red wine, worcestershire sauce, bay leaves, pepper

Taken from www.yummly.com/recipe/Slow-Roasted-Beef-Brisket-1223555 (may not work)