4 lb Beef brisket
4 md Onions; sliced
4    Whole carrots; 2" slice
2    Bay leaves
6 cl Garlic; crushed
2 ts Salt
1/4 ts Fresh ground pepper
4 c  -Water approximately

This brisket is better if prepared a day ahead and
refrigerated over night; so that the congealed fat can
easily be removed.The brisket and strained juices
should be reheated together… Preheat the oven to 375
deg.Place the brisket together with the onions
carrots,bay leaves,garlic,salt and pepper,in heavy
duty Dutch Oven or heavy roasting pan with a tightly
fitting cover.Add enough water to just cover the
meat.Cover tightly and cook in preheated oven for 2
1/2 to 3 hours,until the brisket is fork tender.Remove
the brisket to 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.