5 lbs beef brisket, fat removed
3 lbs potatoes
1 lbs sliced carrots
1 lbs button mushroom whole
3 onions
3 garlic gloves
3 ribs celery
1 cup balsamic vinegar
3-4 cups chicken stock
5 sprigs thyme, bundled
salt and pepper
Coarsely chop onions and garlic. Chop carrots, potatoes, and celery in large bite size pieces. Put all the vegetables, onions, garlic, mushrooms, and thyme in a large roasting pan. Spring with salt and pepper. Lay brisket over vegetables and pour in vinegar. Add chicken stock to level with brisket, but not covered. Put in a 225 degree oven for 10 hours.
Remove brisket and pour liquid into a large saucepan. Turn heat on high and let reduce. If it doesn't thicken to your liking. Mix 1tbs cornstarch with water and whisk in while boiling.
This is the perfect meal for entertaining on a week day. Just put it in the oven and don't think about it until you get home from work. Great with a side of white rice to pour gravy over.
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