1 1/2 lb Lean beef brisket
2 tb Corn oil
1/2 c  Coarsely chopped onions
1/2 c  Coarsely chopped carrots
1/2 c  Coarsely chopped celery
2    Minced garlic cloves
1 1/2 c  Beef bouillon
1 c  Coarsely chopped tomatoes
1/4 ts Pepper

Trim fat. Heat oil in 5 quart Dutch oven over med heat; add brisket &
brown on all sides. Remove meat & set aside. Add onion, carrot,
celery & garlic. Cook 2 minutes, stirring frequently. Stir in
bouillon, tomato & pepper; return brisket, cover & bring to boil.
Reduce heat & simmer 50-60 minutes or until tender. Remove brisket;
cover & refrigerate. Cover & refrigerate vegetables mixture; place
mixture in blender, blend on med speed 15 seconds. Place vegetable
mixture in large skillet; cut brisket into thin slices & place in
same skillet. Cover & reheat gently 5-10 minutes.