1 lg. onion, diced
3 lg. carrots, diced
1 c. celery, diced
1 bell pepper, diced
1 c. whole tomatoes
2 cans Chili Depato
Salt and pepper to taste
1 brisket (5 to 10 lbs. approximately)

Cook brisket in large pot. Cut up meat. Add vegetables on top of meat and cook 4 hours or until tender on top of stove. Drain juice. Keep in separate bowl (juice).

Shred meat - pour some juice to keep moist - put in oven to keep warm. Serve hot. Serves 30. If desired add some of cooked vegetables as a side dish.