Savoury Slow Roast Brisket

• 2 12 kg beef brisket, as un-fatty as possible
• salt and pepper
• 3 large onions, sliced
• 3 large carrots, diced
• 3 slices bacon, chopped
• 3 garlic cloves, chopped
• 1 green pepper, seeded and diced
• 12 cup parsley, chopped
• 3 ml celery salt
• 3 ml dried thyme
• 3 ml dried oregano
• 375 ml red wine
• 375 ml beef stock

1. Rub salt and pepper all over brisket.
2. Brown on all sides in pan then remove to cool.
3. Place pan drippings into casserole place all vegetables into dish.
4. Sprinkle celery salt, thyme and origanum over.
5. Put meat on top of vegetables.
6. Pour in wine and stock.
7. Cover loosely with foil and bake at 160C for 1 1/2 hours.
8. Turn meat over and continue baking for 2 more hours.
9. Remove meat, pour over a little of the gravy and thicken the rest.

beef brisket, salt, onions, carrots, bacon, garlic, green pepper, parsley, celery salt, thyme, oregano, red wine, beef stock

Taken from www.food.com/recipe/savoury-slow-roast-brisket-79816 (may not work)