3 lb Beef brisket
3 ts Salt
1    Celery stalk, with leaves
1    Carrot
1    Onion, small
1    Bay leaf, small
3    Plum tomatoes
5    Peppercorns
1    Beef bone

~-
Beef brisket boiled with seasoning vegetables gives you the extra benefit
of the broth to use as needed. This broth freezes very well.
~
Chop all vegetables quite coarsely. Put beef and vegetables in a large pot
( a stock pot is ideal) with cold water to cover. Bring to a boil slowly
over medium-low heat. As the water boils, remove the froth that forms as
much as possible. Lower heat to simmer, cover the pot, and cook for 3
hours. The meat will be very tender and the broth a light brown. Remove
meat from the pot and use in any recipe that calls for boiled beef. Strain
broth and use immediately or freeze for future use.