2 lbs. beef brisket
2 lg. Spanish onions
1 tsp. parsley, chopped
1 tsp. sugar
1 pinch salt
1 pinch pepper, black
4 oz. white vinegar
4 oz. olive oil
1 egg yolk
1/2 tsp. salad mustard

Boil beef in pot until tender, approximately 3 hours. Cool off beef and trim off all fat. Slice beef very thin across the grain and arrange on a serving platter. Slice onions very thin and arrange them on top of the beef.

In a bowl, put 1 egg yolk and add all seasonings and liquids. Whisk into a dressing and add parsley. Pour dressing over beef and onions and chill in refrigerator until needed. Can be made days or hours ahead of time.

Serving suggestion: Home fried potatoes as a side or any cold salad may compliment this dish. (Prep and Cooking Time: 3 hours 30 minutes)