Trimmed brisket, about 4 lb.
2 lg. onions, diced
2 tbsp. butter
2 c. fresh carrots, slicked thick
2-3 med. potatoes, peeled & cut into lg. chunks
Hot water

Sear the brisket thoroughly in a large, heavy pot using a high flame. Remove brisket from the pot. Lower to a medium-low flame. Melt butter. Add diced onions and saute until onions are clear. Add brisket. Cover with hot water. Cover - reduce the flame to a tiny flame, works best with gas stoves. Cook for about 2 hours. Remove brisket and slice against the grain, about 1/8-1/4 inch slices. Return brisket to the pot. Cook for another hour. Add carrots and potatoes. Cook for about 30 minutes or until vegetables are tender.