1 pound beef brisket
1 1/2 cups milk
1 tablespoon salt
1 teaspoon crushed pepper
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried basil
Preheat oven to 375 degrees F (190 degrees C).
Place beef in a large stockpot, and add water to cover. Bring to a boil, and cook over medium heat until evenly brown. Drain, and set aside.
In a large bowl, combine the milk, salt, pepper, parsley, oregano, basil, marjoram, sage, rosemary, sage, rosemary, thyme, basil, thyme, basil, rosemary, and basil. Mix well.
While the beef is cooking, place the onions and celery in a large bowl. Stir in the wine, brown sugar, salt, pepper, parsley, oregano, basil, marjoram, and sage. Transfer the beef mixture to a large stockpot and add water to cover. Bring to a slow boil, and stir until all ingredients are coated with sauce.
Add the celery mixture to the stockpot, and stir well. Bring the sauce to a slow boil, and stir until thickened. Transfer the meat mixture to the stockpot and stir until all the flavors are incorporated. Transfer the beef mixture to the stockpot, and stir until all the flavors are combined.
Transfer the beef mixture to the stockpot, and simmer over medium heat until the meat is tender. Transfer the beef mixture to a large casserole dish. Cover the casserole with foil, and place the foil over the beef mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes, or until the beef mixture is no longer pink and the meat is tender. Allow to cool completely before serving.
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