Brisket

(by Deborah A. Lott)

4 - 6 lb. beef brisket (preferably first cut)

2 t. salt (or to taste)

1/2 t. black pepper (or to taste)

2 t. Hungarian paprika (or to taste)

3 - 4 T. olive oil

6 large sweet onions, peeled and sliced

whole head of garlic, peeled and minced (or 2 t. garlic powder)

8 oz. tomato sauce

1 c. red wine

8 oz. beef broth

2 bay leaves

1 allspice berry (or 1/2 t. allspice powder)

3 - 4 large carrots, cut into 2-in. pieces

2 stalks celery, cut into 2-in. pieces

Preheat oven to 350 F.

Season meat with salt, pepper, and paprika.

In a large frying pan, sauté onions in olive oil.

When onions are just about translucent, add garlic, and cook for another minute or two, being careful not to burn.

Put meat in a shallow roasting pan.

Pour in enough of the tomato sauce, wine, and beef broth to come up about 1/3 of the way on the meat (about 2 1/2 c. total).

Add bay leaves and allspice.

Cover meat with about half of the onions, and surround it with half of the carrots and celery. Cover with a tight-fitting lid or tin foil.

Cook for about 2 hours, adding more of the liquid as necessary to make sure the meat is not drying out.

Add remaining onions, carrots, and celery.

Taste the sauce and season to taste.

Cook for 1 hour more, until the meat is fork tender.

(Read Cook 'TIll Tender, the story that accompanies this recipe.)