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1
Preheat oven to 350 degrees F.
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2
Sprinkle beef brisket with salt and pepper; place in large skillet.
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3
Brown meat, on fat side only, over high heat.
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4
While meat is browning, prepare vegetables: Slice onions very thin.
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5
Pare carrots; cut carrots and celery in 1-inch pieces.
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6
Pour boiling water over tomato in bowl; let stand several minutes.
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7
Holding tomato on fork, peel skin with sharp knife.
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8
Cut tomato in chunks.
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9
When meat is well browned, remove it from skillet to a large Dutch oven.
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10
Add onion to skillet; saute until golden.
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11
Spoon onion over meat; surround with carrot, celery, tomato.
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12
Add 1 cup water.
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13
Roast, covered, 2 1/2 to 3 hours, until meat is tender.
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14
Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
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15
Bring potatoes to boiling; boil gently, covered, 20 minutes.
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16
Drain; cool.
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17
Peel while warm, using a sharp knife.
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18
Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
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19
Melt butter in large skillet over moderate heat.
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20
Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over-several minutes.
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21
Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
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22
Make gravy: Strain pan juices to remove vegetables.
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23
Press vegetables through strainer.
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24
Skim fat from pan juices.
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25
In small bowl, combine flour with 1/4 cup water; stir until smooth.
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26
Add to pan juices, along with pureed vegetables.
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27
Bring to boiling, stirring until thickened.
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28
Serve with brisket.
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29
McCall's Cooking School.
