3-5 lb. first cut brisket (most expensive) (you can sub. a cheaper one)
2-3 lb. onions
1 green pepper
Bay leaves
Salt & pepper
Ketchup
1-2 beef bouillon cubes or powder

Two spoons of oil in hot pot or roaster. Brown meat on all sides (when oil is hot) then slice onions and dice green pepper on top of meat, add 1/2 cup of ketchup about 1 1/2 cups of water, bouillon cubes, about 5-6 bay leaves, salt and pepper. If pressure cooker cook for about 3/4-1 hour. If in oven, cover and cook for about 3 hours in a 325 degree oven, checking to see that there is liquid in pot, if not add water.

I find this is best if prepared day or two before, remove from gravy, refrigerate separately from gravy. The next day or whenever it is to be used (you can even freeze it), slice the meat, take the frozen fat off the gravy, pour the rest of the gravy on the meat in a roaster, then heat up in the oven, uncovered to brown or in the pressure cooker on top of stove with cover. Use your judgment as to how long depending on how much gravy you have left or how hard or soft the meat is. You can always add a little more water or if you need a lot more, add another bouillon cube. You can also brown potatoes in the pressure cooker with some of this gravy instead of water. Use instructions for boiling potatoes.