4 tablespoons Worcestershire sauce
4 tablespoons EVOO
1 tablespoon salt
1 teaspoon coarse ground black pepper
1 tablespoon adobo
1 tablespoon complete seasoning
20 cloves garlic
2 (3 1/2-4 pound) cuts beef brisket
2 medium onions cut to large dice
2 leeks sliced
2 cups beef stock
2 cups red wine (use a red that you like to drink)
2 cup baby carrots
4 stalk celery, chopped
Preheat oven to 300 degrees F.
Trim the brisket of large areas of fat. Insert small slits and put in a whole clove of garlic into each slit making 20 slits. Season the brisket with salt, pepper, adobo, and complete seasoning. Coat with flour and in a Dutch oven or roasting pan brown the brisket on both sides. Remove the brisket and set aside. Add the Onions, leeks, and celery and sauté until translucent then add the baby carrots, beef stock, and red wine. Mixed will then add the brisket, Cover and cook for 4 hours. Check the brisket a few times while cooking and add salt, as needed, and broth and wine in equal parts if the level of the liquid falls below the meat. The brisket is done when it is tender to the fork and easy to pull apart.