Brisket With Parsley Sauce - cooking recipe

Ingredients

1 (4 lb.) beef brisket
4 Tbsp. olive oil
1 onion, peeled and coarsely chopped
2 carrots, peeled, trimmed and sliced
2 celery sticks, peeled and sliced
1 garlic clove, peeled and minced
fresh ground pepper
water or broth

Preparation

Sear brisket in oil in a big pot (with a lid), browning both sides.
When brown, remove to a platter.
Add vegetables, garlic and pepper; saute until vegetables start to brown.
Return meat to pot, laying on top of vegetables.
Add water or broth until about half of meat is covered.
Cover pot tightly and cook on top of stove at slow simmer 2 1/2 hours (or in 325\u00b0 oven) until a fork pierces meat easily.
Allow to cool in its juices overnight. Pour off all juice into a container and place in freezer until fat congeals and can be removed.
Return defatted sauce to meat. Yields 6 to 8 servings.