3-4 lbs. brisket or top of the rib
2 lg. onions
1 clove garlic
1/2 c. clear vegetable stock or water
1 bay leaf
2 tbsp. vinegar
1 tbsp. dark brown sugar
2 tbsp. catsup
1/3 c. raisins

Brown meat on all sides and add onions and garlic. Add vegetable stock or water and bay leaf. Cover tightly and simmer 1 hour in Dutch oven. Add hot stock, if needed, from time to time, to prevent burning. Add vinegar and brown sugar. Cover and simmer another hour. Add catsup and raisins. Cover and cook 1/2 hour more until tender. Serves 6-8.