Recipe

• The Deckle is the best part of the brisket.
• Sear 1-2 pounds of brisket in hot oil.
• The brisket should be seasoned with coarse sea salt and cracked black pepper.
• Once the meat has a fabulous sear on them remove the meat from the pan.
• In the same pan with the hot oil, sauté, one whole chopped onion, until golden brown.
• Deglaze the pan with one bottle dry red wine.
• Add the meat back to the pan/pot and add 2 cups water.
• Bring the liquid to a boil and, then turn the pot down to a simmer and cover for two hours.
• In the final hour, add one pound red bliss potatoes and 1/2 pound of peeled, chopped carrots.

The process will take 3 hours for 3 pieces of meet that total 6-7 pounds. This will feed 8-10 people. Remember- slice the meat against the grain.