Holiday Beef Brisket

Ingredients

• 1 Tablespoon Celery Salt
• 1 Teaspoon Paprika
• 1/8 Teaspoon Cayene Pepper
• 2 Tablespoons Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 5 Pounds Beef Brisket (Trimmed)
• 2 Tablespoons Tomato Paste
• 3/4 Cup Red Wine
• 1 1/2 Cups Beef Stock
• 6 Cloves Garlic (Minced)
• 2 Bay Leaves
• 3 Medium Celery Stalks (Diced)
• 3 Large Yellow Onions (Cut Into 1/2-Inch Slices)
• 1 Medium Carrot (Peeled & Diced)

Directions

1. Preheat oven to 325 degrees. Allow brisket to sit at least 30 minutes, if not several hours, at room temperature before cooking.
2. In a small bowl, combine the celery salt, paprika, cayenne, salt & pepper. Sprinkle the brisket generously with seasoning mixture on both sides. Use a pastry brush to coat tomato paste on both sides of the meat.
3. In a Dutch oven, layer the brisket and top with the wine, beef stock, garlic and bay leaves. Cover with a sheet of aluminum foil and braise for 2 hours. Remove the foil from the Dutch oven and stir in the celery, carrots, and onion, cook covered for another 1 1/2 - 2 hours. Remove the brisket from the Dutch oven, and set aside on a cutting board and tent with a sheet of aliminum foil and rest for at least 30 minutes.
4. Remove bay leaves & garlic and discard. Strain the pan juices and reserve the vegetables. In a medium saucepan over medium-high heat, bring juices to a boil until reduced to about 2 cups.
5. Carve brisket into thin slices and transfer to a large platter. Top with the thickened pan juices and serve with reserved vegetables.