Serves 6-8


1 tablespoon oil
1 large onion, chopped
6 pounds beef brisket
2 cups tomato sauce
2 cups beef broth
1 cup kosher for Passover red wine (not sweet)
8 carrots, cut into large chunks
12 potatoes, peeled and cut into large chunks

  1. Preheat the oven to 350 degrees.

  2. Place the oil in a large skillet and sauté the onion over
    medium heat until golden brown. Transfer the onions to the
    bottom of a large oven roaster with a cover. Add the potatoes
    and carrots to the roaster and place the brisket on top, fat
    side up.

  3. Combine the remaining ingredients and pour over the
    brisket. Cover and bake for 2 1/2 to 3 hours or until the
    brisket is very tender.

  4. Remove the pan from the oven and let cool 1/2 hour.
    Place the brisket on a cutting board, and slice the meat into
    thin (1/16") slices.

  5. Skim the fat from the gravy. If the gravy is not thick
    enough for your liking, puree some of the vegetables and
    add back to the gravy. Nestle the meat slices in the gravy,
    and refrigerate for several hours or overnight.

Before serving, bring back to a simmer and cook for 1/2 hour.

B-man :wink: