3-5 LB BRISKET; UNTRIMMED ITALIAN DRESSING
CARMALETE'S SEASONING BLACK IRON ROASTER WITH LID
2 CARROTS; PEELED, RINSED, CUT IN 4 PCS
2 MED POTATOES; PEELED, RINSED, CUBED
1 LG ONION; PEELED, SLICED, CUT IN 1/2
1 LG GREEN BELL PEPPER; WASHED, SEEDED, SLICED
2-3 C UNSALTED BEEF BROTH
2 DAYS BEFORE: SEASON BRISKET WITH CARMALETE'S (-/+) AND PLACE FAT SIDE DOWN IN AN AIRTIGHT CONTAINER; DRIZZLE ILTALIAN DRESSING OVER THE TOP, REFRIGERATE. EACH DAY LEADING TO BAKING DAY, FLIP BRISKET TO COAT WELL, AND RETURN TO THE REFRIGERATOR.
BAKING DAY: REMOVE BRISKET FROM REFRIGERATOR EARLY MORNING; UNCOVER AND LET COME TO ROOM TEMPERATURE. COAT BLACK IRON ROASTER WITH OIL; PLACE OVER MEDIUM HEAT ON STOVE. WHEN HOT TRANSFER BRISKET INTO ROASTER; FAT DOWN, BROWN WELL. DO NOT FLIP.
WHEN BROWNED WELL, ADD 1/2 CUP BROTH; BAKE COVERED 1 HOUR. CHECK OFTEN TO SEE IF IT IS STICKING. IF SO, LIFT UP AND ADD MORE BROTH, BUT NOT TOO MUCH. AFTER AN HOUR, CHECK TO SEE IF TENDER. YOU MAY NEED TO BAKE A LITTLE LONGER. IF TENDER, ADD CARROTS AND POTATOES; MORE BROTH IF NEEDED, AND BAKE FOR ANOTHER HOUR. NOW ADD ONIONS, PEPPERS, MORE BROTH FOR GRAVY, AND BAKE AN ADDITIONAL 30 MINUTES. WHEN BRISKET IS TENDER, TRANSFER TO A CARVING BOARD, AND SLICE AGAINST THE MEAT GRAIN. SEPARATELY SPOON OUT GRAVY AND VEGETABLES. THIS DISH IS EXCELLENT ACCOMPANIED WITH POTATO SALAD, CREAMED POTATOES, GREEN SALAD, GREEN BEAN CASSEROLE, ETC. SERVES 6