Recipe - Request Pot Roast With Vegetables

1 34 lb. brisket, first cut
flat end
4 lg Onions, chopped
Salt, pepper, paprika to
taste
4 lg Potatoes, peeled and cut
into large chunks (up to 5)
5 lg Carrots, peeled and cut in
large chunks (up to 6)
1 Green pepper, cut or sliced up opt.
for taste
One half pound Button mushrooms, cut or sliced up
also opt.

This one is several generations old and a real comfort food in my family.
It takes even better the second day, but make a big roast to ensure
leftovers!

In a large, very hot frying pan, braise the beef until well browned on both
sides. Meanwhile, in a large pot (or Dutch oven) put half the minced onions.
Put the meat on top of the onions. Season well with salt, pepper and lots
of paprika (sweet!). Then put the remaining onions on top of the meat and
add enough water to barely go up to the top of the brisket. Bring to a
boil, then lower the heat, cover and simmer. Watch that you retain enough
cooking liquid and continue cooking like that about 2 3 hours, until meat
begins to feel tender when stuck with a fork. DO NOT COOK THE MEAT
COMPLETELY. Remove the meat, let cool slightly. Meanwhile, add the
remaining vegetables and potatoes to the pot. Slice the meat according to
preference (mine is thin) and place the meat as neatly as possible on top
of the vegetables. Continue to simmer for an additional hour to hour and a
half, until the meat is tender enough to cut with a fork. Enjoy! I
recommend kasha varnishkes on the side; also cole slaw or sauerkraut. If
you prefer more of a gravy, you can add more water during the cooking and
then thicken it at the end with a flourbroth paste. If you want that info,
Email me.

Posted to JEWISHFOOD digest V97 #032 by DavandGer@aol.com on Jan 26, 1997.