Beef-Brisket Casserole

• 3 large carrots
• 3 large celery stalks
• 1 large onion
• 1 large tomato
• 1 (3 lb.) beef brisket
• 1/2 tsp. ground pepper
• salt
• 1/2 bunch parsley
• 2 Tbsp. all-purpose flour
• 1 1/2 tsp. browning and seasoning sauce (optional)
• 6 medium size red potatoes (about 1 1/4 lb.)

1. About 3 hours before serving, cut carrots and celery into about 2 1/2-inch long pieces.
2. Slice onion.
3. Cut tomato into 1 1/2-inch chunks.
4. Sprinkle brisket with pepper and 1/2 teaspoon salt.
5. In 10-inch skillet over high heat, brown brisket, fat side down first; turn and brown other side.
6. Set skillet aside.
7. Place brisket in shallow 3 1/2-quart casserole.
8. Arrange carrots, celery, onion, tomato and half of the parsley sprigs around brisket.

carrots, celery stalks, onion, tomato, beef brisket, ground pepper, salt, parsley, flour, browning and seasoning sauce, red potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531297 (may not work)