Title: Golda's Brisket
Categories: Jewish Meat
Yield: 10 Servings

8	lb	Beef brisket, single cut --
		Cut into 2 pieces
2	lg	Cans tomato juice;Sacramento brand *
2	lb	Carrots -- peeled and
		Sliced
24	sm	New potatoes -- scrubbed
24	sm	Pearl onions
4		Cloves garlic

* Sacramento tomato juice is the best but you can use a substitute.

Usually I use both the top and bottom of my roasting pan cooking on top of the stove.

1. Brown the brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours.

2. Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.

3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve.

Golda Kagan is my sister-in-law's mother-in-law. We usually gather at her house for Jewish holidays. She always makes this brisket for Passover.

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or g.howard@ix.netcom.com

Recipe By : Golda Kagan, Newton, MA

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