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     Title: Passover Brisket
Categories: Beef, Vegetables, Mushrooms
     Yield: 12 servings

     2 tb Oil
     5 lb Fresh beef brisket
     3    Celery ribs; in 1" pieces
     3 lg Carrots; in 1/4" slices
     2 lg Onions; peeled, sliced
     1 lb Medium fresh mushrooms
   3/4 c  Water; cold
   3/4 c  Tomato sauce
     3 tb Worcestershire sauce
     1 tb Prepared horseradish

 In a Dutch oven, heat oil over medium heat. Brown
 brisket on both sides. Remove from pan.

 Add celery, carrots, onions and mushrooms to same pan;
 cook and stir 4-6 minutes or until crisp-tender. Stir in
 remaining ingredients.

 Return brisket to pan, fat side up. Bring mixture to a
 boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or
 until meat is tender. Remove beef and vegetables; keep
 warm. Skim fat from pan juices. If desired, thicken
 juices.

 Cut brisket diagonally across the grain into thin
 slices. Serve with vegetables and pan juices.

 Recipe by Ellen Ruzinsky, Yorktown Heights, New York

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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