MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Passover Brisket
Categories: Beef, Vegetablesd, 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 Cold water
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.

Ellen Ruzinsky, Yorktown Heights, New York

Makes: 12 servings (4 cups vegetables)

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

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