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One 5½-pound brisket
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
12 garlic cloves, peeled
5 medium yellow onions, thinly sliced
1 cup sherry wine
3 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
Chopped parsley and chives, for garnishing
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1st Keep
 Celestielj
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