3-4 lb. flat cut brisket

Slowly saute both sides of meat fat side down first. When brown, remove from pan and place in roasting pan. Pour 1/2 can beef broth over meat. Cover and place in warm oven.

Then: 1 sliced green pepper About 10 mushrooms, fresh, sliced 1 lg. can stewed tomatoes 1 can beef broth 1/4 tsp. sugar 1/4 tsp. cumin 1/4 tsp. oregano 1/2 tsp. basil 2 buds garlic, minced Oil or chicken fat

I use Elephant garlic, it is very tasty and you can use twice as much without garlic breath.

Enough oil or chicken fat in fry pan to saute all vegetables, tomatoes, wine and 1/2 can beef broth until onions are clear. I rarely used chicken fat but for this delicious dish, I cheat.

Pour over meat and roast for about 2 hours in a 325-350 degree oven. Test for tenderness. Then take brisket out of roaster. Let stand for about 15 minutes. Slice. Return to pot; keep warm.

When ready to serve, put meat on warm platter and add vegetables. If desired, you can place small new potatoes or wide noodles around meat. Sprinkle with minced parsley.

Hint: When using a roasting pan, I like to line it with foil. Makes cleaning easier.