Roast Style Brisket

• 4 to 5 lb. beef brisket
• 3 Tbsp. olive oil
• 3 c. chopped onion
• 4 stalks celery, chopped (including leaves)
• 1 green bell pepper, cut in strips
• 1 tsp. paprika
• 2 beef bouillon cubes, crushed
• 1/2 tsp. black pepper
• 2 large cloves garlic, chopped
• 1 tsp. dry dill leaves
• 2 bay leaves
• 2 c. red wine
• 2 Tbsp. cider vinegar
• 2 lb. small to medium size potatoes, peeled, pared and quartered
• 4 medium size carrots, cut lengthwise in half (2 to 3-inch pieces)
• 2 Tbsp. soy sauce
• 2 Tbsp. flour
• 2 lb. beef stew meat, cut in 1 1/2-inch cubes
• 4 medium carrots, peeled and cut into chunks
• 2 large onions, sliced
• 1 c. thinly sliced celery
• 1 clove garlic, minced
• 1/4 tsp. black pepper
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1 c. dry red wine
• 1 c. sliced mushrooms

1. Heat oven to 325u0b0. Blend soy sauce with flour in a 2 1/2 to 3-quart Dutch oven. Add beef to soy sauce mixture and toss to coat meat. Add carrots, onions, celery, garlic, pepper, marjoram, thyme and wine to meat. Stir gently to mix. Cover tightly and bake
2. 1 hour. Add mushrooms; stir gently, cover and bake 1 1/2 to 2 hours longer or until meat and vegetables are tender. Serve with rice, noodles, hot biscuits or potatoes, if desired. Serves 6 to 8.

beef brisket, olive oil, onion, stalks celery, green bell pepper, paprika, beef bouillon cubes, black pepper, garlic, dill, bay leaves, red wine, cider vinegar, potatoes, carrots, soy sauce, flour, beef stew meat, carrots, onions, celery, clove garlic, black pepper, marjoram, thyme, red wine, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83965 (may not work)