10 pounds brisket, trimmed* 3 tablespoons vegetable or olive oil 2 tablespoons Worcestershire sauce salt and freshly ground black pepper 1 can beer 3/4 pound lean ground beef 3/4 pound lean ground pork 1 cup finely chopped carrots 1/2 cup chopped green olives 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1 teaspoon minced garlic
Butterfly the brisket or make a deep pocket in the thickest part (Some butchers will do this for you). Rub the brisket with the oil and Worcestershire sauce. Season both sides generously with salt and pepper.
Place the brisket in a deep bowl or baking pan. Pour in the beer and cover with heavy-duty aluminum foil. Refrigerate, turning the brisket several times, for four hours. Drain and reserve the marinade. Set aside.
Combine the ground meats, carrots, olives and seasonings. Mix well. Stuff the mixture into the pocket of the brisket. Place the brisket in a large roasting pan with the reserved marinade. Seal tightly and bake at 275 degrees F until very tender, for three to four hours.
Remove from the oven and cool slightly before slicing to serve. Some prefer to keep some of the fat on the brisket to prevent it from drying out during cooking. The fat can then be removed after cooking and before serving.