Slow Roasted Brisket with Pickled Celery

Ingredients

• 1, 14 lb. brisket, trimmed


• Salt, as needed


• Pepper, as needed


• 1 cup rice vinegar


• 1 tbsp. salt


• 1 tbsp. sugar


• 1 tsp. ground coriander seed


• 1 cup celery, very thinly sliced 

Directions

1. Rub the brisket liberally with salt and pepper. Roast at 230 degrees for 14 hours.


2. Meanwhile, combine the vinegar, sugar, salt, and coriander in a small saucepan and bring to a simmer, stirring to dissolve the salt and sugar.


3. In a heat-proof container, combine the sliced celery and hot pickling liquid. Allow to stand at room temperature for 1 hours before transferring to the fridge.


4. To serve, cut thick slices of the beef and sprinkle with pickled celery. 

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