Ingredients
3-5 lb. beef brisket, fat trimmed
water
1 onion studded with 2 cloves
1 rib celery with top
1 bay leaf
1 clove garlic
1 tbsp. salt
1/2 tsp. fresh ground pepper

Directions
Place the brisket in a large kettle and add water to cover. Add the remaining ingredients. Bring to a boil and boil for 5 minutes.

Skim off the solids that rise to the top. Reduce the heat, cover and simmer for 2-1/2 to 3 hours or until the meat is fork tender.

Cut in thin slices and serve with a sauce or side dish. Serves 6 to 10. The broth can be refrigerated or frozen for use in making soup or gravy.