1 beef brisket
Sprinkling of salt, pepper, garlic & paprika
2-3 tbsp. butter
2 onions, sliced
1 clove garlic, sliced
3/4 c. water or broth
1/4 c. catsup
2 bay leaves
6-8 ginger snaps
1/4 c. burgundy

Season meat with salt, pepper, garlic, paprika. Melt about 2 to 3 tablespoons butter in heavy pot with tight fitting cover. Brown meat quickly. Remove meat; add onions (2) and a clove of garlic (sliced). Cook until soft. Replace meat. Add 3/4 cup water or broth plus 1/4 cup catsup. Add 2 bay leaves. Cover and bring to a boil on top of stove, then place in 325 degree oven for about 1 hour.

Remove from oven. Slice meat, strain all liquid into a bowl and add 6 to 8 ginger snaps which have been softened in 1/4 cup burgundy. Put sliced brisket back in its pan and pour liquid over slices. Return to oven for about an hour, until meat is cooked to desired softness. Serve with broad noodles or mashed potatoes and a burgundy or bordeaux wine.