4-5 lb. brisket of beef
1 bottle beer
1 env. dried onion soup mix
2 bay leaves
2 tbsp. caraway seeds
Fresh ground pepper to taste
2 celery stalks, cut in chunks
4 carrots, peeled, cut in chunks
3 parsnips, peeled, cut in chunks
5 onions, peeled, cut in half
12 sm. yellow Finn or red potatoes well scrubbed

Heat oven to 350 degrees. Brown meat in a Dutch oven. Add beer, dried onion soup mix, caraway seeds, ground pepper. Cover pot tightly, use aluminum foil to seal pot well, if necessary. Cook in the oven for 3 hours. Add vegetables, cook for 1 hour or until the vegetables are done and the meat tender. Serve on a warmed platter. Serve with cream style hot prepared horseradish.