A friend (Bill Shearer) dropped by the other day and gave me a fresh 7 lb Brisket so I went to work on it yesterday.
I cut it into 3 manageable pieces, then seared it in my 6.5 litre Dutch Oven.
Afterwards I simmered up a Mirepoix, threw the meat back in on top with garlic and seasonings, dumped a bottle of wine in and let 'er simmer low and slow for the afternoon. Afterwards I removed the Brisket, pureed the stock with my immersion blender and thickened 'er with a home made dark Roux.
Yippeeeeeee! It was delicious.