INGREDIENTS
4 tbsp
Worcestershire sauce
2 tbsp
canola oil
1 tbsp
garlic oil
1 tbsp
oriental dry hot mustard
1 tbsp
salt
1 tsp
black peppercorns
20 cloves
garlic
2
cuts beef brisket
6
(1/2-inch) thick onion slices
2 cups
beef broth (approximate)
2 cups
Merlot red wine (approximate)
1 cup
baby carrots
1
stalk celery, chopped