Ingredients
-
3 tbsps
olive oil
-
5 12 lbs
beef brisket
(top flap removed and fat trimmed)
-
coarse salt
-
black pepper
-
3
onions
(2 12 pounds thinly sliced)
-
2 cloves
garlic
-
2 cups
dry red wine
-
1 12 cups
red wine vinegar
-
8
carrots
(cut into 1 inch pieces)
-
6
celery ribs
(peeled and cut into 1 inch pieces)
-
28 ozs
plum tomatoes
(juices pureed)
-
6
turnips
(peeled and cut into 12 inch wedges)
-
4
rutabagas
(peeled and cut into 1 inch wedges)
-
14 cup
chopped parsley
(garnish)
Preparation
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Bertolli
Knorr
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