Recipe By : Serving Size : 9 Preparation Time: 0:00 Categories : Meat 3 large carrots 3 large stalks celery 1 large onion 1 large tomato 1 3 pound beef brisket 1/2 teaspoon ground pepper salt 1/2 bunch parsley 2 tablespoons flour 1 1/2 teaspoons brown seasoning sauce 6 medium red potato Cut carrots and celery into 2 1/2 inch long pieces. Sprinkle brisket with pepper and 1/2 teaspoon salt. Brown brisket with fat side down first, turn and brown other side. Place brisket in shallow 3 1/2 quart casserole. Arrange carrots, celery, onion, tomato and half of the parsley sprigs around brisket. Mix flour, browning sauce, 1/2 teaspoon salt and 1 cup water. Pour into skillet used for browning brisket, stirring to loosen any brown bits. Pour mixture over brisket and vegetables. Cover casserole and bake 325° for 2 hours. Cut unpeeled potatoes into quarters. Add to above. Bake covered 30 minutes more or until potatoes and brisket are fork tender. Garnish with remaining parsley.

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Per Serving (excluding unknown items): 539 Calories; 40g Fat (68.0% calories from fat); 28g Protein; 15g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat. NOTES: From Good Housekeeping Magazine.