Fresh Beef Brisket With Browned Potatoes - cooking recipe

Ingredients

6 -7 lbs fresh beef brisket
salt
pepper
2 medium onions
2 medium carrots
2 stalks celery
1 large tomatoes
2 1/2 lbs new potatoes, scrubbed
1/3 cup butter or 1/3 cup margarine
1/4 cup all-purpose flour

Preparation

Preheat oven to 350 degrees F.
Sprinkle beef brisket with salt and pepper; place in large skillet.
Brown meat, on fat side only, over high heat.
While meat is browning, prepare vegetables: Slice onions very thin.
Pare carrots; cut carrots and celery in 1-inch pieces.
Pour boiling water over tomato in bowl; let stand several minutes.
Holding tomato on fork, peel skin with sharp knife.
Cut tomato in chunks.
When meat is well browned, remove it from skillet to a large Dutch oven.
Add onion to skillet; saute until golden.
Spoon onion over meat; surround with carrot, celery, tomato.
Add 1 cup water.
Roast, covered, 2 1/2 to 3 hours, until meat is tender.
Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
Bring potatoes to boiling; boil gently, covered, 20 minutes.
Drain; cool.
Peel while warm, using a sharp knife.
Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
Melt butter in large skillet over moderate heat.
Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over-several minutes.
Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
Make gravy: Strain pan juices to remove vegetables.
Press vegetables through strainer.
Skim fat from pan juices.
In small bowl, combine flour with 1/4 cup water; stir until smooth.
Add to pan juices, along with pureed vegetables.
Bring to boiling, stirring until thickened.
Serve with brisket.
Serves 10 to 12.
McCall's Cooking School.