1. Season Brisket liberally with salt and pepper. Heat 1 tbl. oil in large skillet over medium high heat. Brown brisket on both sides,

about 5 minutes per side, starting with fat side down first. Transfer to a slow cooker.

2. Add 1 tbl. oil to skillet. Add onion, carrots and celery and cook until browned, about 5 minutes. Add garlic and cook 30 seconds.

Add vinegar, brown sugar, ketsup, soy sauce, pineapple juice and broth. Bring to a boil. Pour over brisket. Cover and cook

4 - 6 hours on high, or 8 - 9 hours on low, until meat is very very tender.

3 Transfer brisket to a cutting board and skim fat from surface of juices. Cut brisket across the grain in 1/4 inch-thick slices,

Arrange slices so they overlap on a large platter. Surround meat with vegetables and spoon on sauce to moisten; then serve

remaining sauce on the side

**NOTE** 3 ibs of brisket is difficult to find so be prepared to buy and use more. You'll just have some delicious leftovers!!