“COOKS BY ITSELF”

"COOKS BY ITSELF"
BRISKET and VEGETABLES

1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
¼ cup chopped fresh parsley 1 garlic clove, chopped
1 4 to 5 lb. lean brisket
1-1/2 cups consommé’
¼ cup dry red wine
Salt and pepper to taste
1 bay leaf

Preheat the oven to 450^. Arrange the celery, carrot, onions, parsley and garlic in a well-buttered roasting pan. Place the brisket on top and bake for 45 minutes, shaking the pan and turning the meat at 15-minute intervals. Add the consommé’, red wine, salt and pepper, and bay leaf. Cover the pan with a lid or aluminum foil, reduce heat to 325^, and bake for 2 to 3 hours longer. Remove bay leaf before serving.

Yield: 6-8 servings.