Recipe - My Grandmothers Floating Island Custard

Oil (I use olive but basic
Wesson oil good, too)
4 pound Piece firstcut brisket (I
think any piece is fine),
cut in 23 sections to fit
in your pot if necessary
6 lg Onions (I *told* you);
roughly chopped [a]
2 Stalks Celery; roughly
chopped [a] (up to 3)
Salt; pepper & paprika [b]
Potatoes cut in approx 2"
cubes (or whatever you
like)

Heat the oil till quite hot but not smoking. Sear all sides brisket (in
batches if necessary) till browned. Remove meat. Add half [a] to pot, stir
once or twice & sprinkle with [b]. Return meat; sprinkle with [b]. Add
remaining [a]; sprinkle with [b]. Cover pot, turn to medlow and simmer 34
hours. Stir halfway through so [a] on top moved to bottom and [a] from
bottom moved to top. And check from time to time to ensure onions aren't
burning and sticking to bottom of pot. Add potatoes for last 30 minutes.
It's ready when the meat is easily torn apart with 2 forks.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997