3 to 4 lb. beef brisket (lean)
1 tbsp. oil
1 onion, sliced
2 to 3 carrots, sliced
2 to 3 celery stalks, sliced
1 tbsp. flour
Salt, pepper, garlic powder, paprika to taste
1 c. boiling water

Season brisket with salt, pepper, garlic powder, paprika. In Dutch oven, brown well on both sides in oil. Remove meat from pan. Saute in same drippings sliced onion, carrots and celery. Add 1 tablespoon flour, stir to absorb fat. Put meat on top of vegetables, add 1 cup boiling water, cover and simmer in 325 degree oven 2 to 2 1/2 hours or until quite tender. Cool slightly, slice so it breaks apart with fork.