<http://schema.org/recipeInstructions>
" Preheat oven to 300 degrees F. In small bowl, combine oregano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Rub all over meat. Place wide-bottom 7- to 8-quart Dutch oven on top of range. Add 1 tablespoon oil; heat on medium-high until hot. Add meat and cook 8 to 10 minutes or until browned on all sides. Transfer meat to large platter. Do not remove pan from heat. Remove and discard all but 2 tablespoons fat from roasting pan. Stir in onion, celery, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 6 to 7 minutes or until golden, stirring occasionally. Stir in crushed red pepper. Meanwhile, separate cloves from head of garlic. With side of large knife, gently crush each clove to remove skin. Discard garlic skin. Roughly slice garlic. Return meat, and any juices from platter, to pan with vegetables. Scatter garlic around meat. With wooden spoon, scoop some vegetable mixture over meat and pat gently to form coating. Add wine and cook 1 minute, then add broth and water. Heat to boiling; cover and transfer to oven. Roast 3 1/2 hours or until brisket is very tender. Carefully transfer meat to serving platter. With slotted spoon, transfer half of vegetables to small serving bowl. Transfer remaining vegetables to bowl of blender. Pour pan sauce into fat separator. Pour sauce into blender; discard fat. Blend sauce until smooth; makes 3 1/2 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10026/oven-braised-beef-brisket-recipe/?click=rec_sr>