1 1/2 pounds brisket
7 slices bacon
1 small onion, chopped
1/3 cup diced celery
1/3 cup diced carrots
1 clove garlic, minced
1/2 teaspoon dried oregano
2 tablespoons dried rosemary
2 tablespoons dried thyme
1/4 teaspoon dried thyme
1/8 teaspoon dried dill weed
1 1/2 tablespoons salt
3 drops hot pepper sauce
Place the brisket in a large bowl and tie off a 1/4 inch down tube of bacon, leaving about 2 inches of fat on the side.
In a medium saucepan, heat celery, carrot, onion and garlic over medium heat for about 5 minutes. Finely chop the celery mixture then mix in oregano, rosemary, thyme, rosemary and dill weed. Stir in salt and pepper sauce.
Return the meat mixture to the pan, and allow it to simmer for about 30 minutes. Drain excess fat from the meat. Part of the brisket, cut into 1 inch cubes, should be browned.
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