Gedempte Fleisch Braised Beef (Brisket) Brisket is easy to make, but it requires time. Slow, wet heat will break down the tough fibers resulting in a tasty piece of meat fit for a banquet. 4 - 5 lb Brisket of Beef 4 Tbls Vegetable Oil 2 - 2 1/2 lbs Onion (half the weight of the meat)        (cut in half lengthwise then sliced crosswise extremely thin) 2 mediun Carrots (finely chopped) 2 stalks of Celery (finely chopped) 2 Tbls Tomato Paste OR Ketchup 1/4 cup Wine Vinegar 3/4 cup Water 1/2 tsp Salt 1/4 tsp ground Black Pepper 1/4 cup fresh Parsley (just leaves, no stems) (finely chopped) 1 1/2 - 2 lbs Carrots (cleaned, whole OR cut in half) 2 lbs Potatoes (peeled, cut in half OR quarters) 1. Heat the Oil in a deep pan or a Dutch oven        large enough to accomodate the whole brisket. 2. Brown both sides of the brisket.        Remove to a plate and set aside. 3. Pour off all but 2 Tbls of the Oil.        Add the chopped Onion, Carrot & Celery.        Saute until Onions are just translucent. 4. Stir in the Tomato Paste OR Ketchup        Add the Vinegar, deglaze the pan.        Add the Water, stir well. 5. Lay the Meat, fatty side up on the vegetables        Sprinkle the Salt and Pepper on the Meat.        Sprinkle the Parsley on the Meat.        Spoon a bit of the Onion mixture on top of the Meat. 6. Bring liquid to the boil, lower heat to a very slow simmer.        Cover the pan tightly, simmer for 4 hours.               [ If using a Dutch oven, cover tightly,               [ place in a 300º oven for 4 hours. 7. After the first hour turn the Meat over.        cover and continue cooking. 8. After the second hour turn the Meat over.        cover and continue cooking. 9. After 3 1/2 hours of cooking, add the Carrots & Potatoes.        [ There should still be 1/2" - 1" of liquid in the pan.        [ If not, add a bit of boiling water.        [ Not too much, the Meat is steaming, not boiling. 10. At the end of 4 hours, remove pan from heat.        Leave the cover on, allow to cool for about 1 hour. 11. After 1 hour of cooling, place meat on a plate, cover.        Place Carrots & Potatoes on a plate, cover.        Pour gravy into a container, cover. 12. Refrigerate the meat, vegetables and gravy. 13. Several hours later or the next day,        Remove fat which is floating on top of the gravy,        Pour 1/2 of the gravy in the original cooking pan. 14. Slice the brisket as thinly as you like.               (The meat does not fall apart when sliced cold!)        Lay the meat slices on the gravy in the pan.        Pour the rest of the gravy over the sliced meat.        Lay the Carrots & Potatoes all around. 15. Heat slowly until everything is piping hot.               Serve & Enjoy