2 c. Kroger Grapefruit Juice
3 to 4 lbs. beef brisket
2 tbsp. vegetable oil
1 can (6 oz.) Kroger Tomato Paste
2 lg. onions, sliced
3 tsp. salt
1/2 tsp. granulated sugar
1/4 tsp. hot red pepper sauce
1/4 tsp. thyme
1/8 tsp. garlic powder
3 whole cloves
1/2 bay leaf
3 carrots, cut in 2 inch diagonal slices
3 stalks celery, cut in 2 inch diagonal slices
1/4 c. light brown sugar, firmly packed

In Dutch oven, brown brisket in oil. Combine juice and tomato paste; pour over beef. Add onions, granulated sugar and seasonings; simmer, covered, 1 1/2 hours. Turn brisket; add carrots and celery. Simmer, covered, 1 to 1 1/2 hours or until meat and vegetables are tender; baste meat occasionally. Remove brisket and vegetables to serving platter; remove cloves and bay leaf from sauce; stir in brown sugar. Serve thin slices of brisket and hot boiled noodles topped with sauce. Serves 6 to 8.