Ingredients
- 375 salt and pepper
- 4 carrots (whole)
- 2 bay leaves
- 4 lb beef brisket
- 4 c water approximately this brisket is better if prepared a day
- 2 ts salt
- 1/4 ts pepper (fresh ground)
- 4 slices onions
- some garlic
a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan. Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes.The left over brisket makes wonderful sandwichs.
