5 lb. beef brisket, trimmed of fat
1 medium onion, diced
1 (15 oz.) can tomato sauce (Hunts)
1 can water (use empty sauce can)
1 (16 oz.) bottle cooking sherry
3 or 4 carrots, cut into large chunks
salt & pepper, to taste
olive oil

Sprinkle brisket on both sides with salt and pepper.

In about 2 tablespoons of olive oil, brown the brisket on both sides and remove from pan. Add more oil and sauté onions until just turning brown.

Add brisket to Dutch oven. Pour in full can of tomato sauce plus one can of water. Add whole bottle of cooking sherry. Add carrots.

Bring to a boil on high uncovered. Once boiling, cover and reduce heat to simmer. Meat is ready when it is falling apart, about 2 1/2 to 3 hours.

Submitted by: drszap