3 to 3 1/2 lbs. fresh boneless beef brisket
2 onions
Whole cloves
Celery
4 1/2 tsp. salt
1/2 tsp. peppercorns
6 med. carrots

Place 1 (3 to 3 1/2 pounds) fresh boneless beef brisket in Dutch oven. Halve 2 onions, stick a whole clove into each onion half. Add onions with cloves to meat with 2 branches celery, 4 1/2 teaspoons salt, and 1/2 teaspoon whole peppercorns. Barely cover with water.

Cover; simmer 3 to 3 1/2 hours. Add 6 medium carrots, pared, the last 20 minutes of cooking. Discard onions and celery. Serves 8 to 10.