2 tablespoons oil
4 pounds beef brisket
3 celery ribs, cut into pieces
3 carrots, cut into slices
2 onions, sliced
1 pound mushrooms
3/4 cup water
3/4 cup tomato sauce
3 tablespoons Worcestershire
1 tablespoon horseradish
In a pot, heat oil. Brown brisket. Remove from pan.
Add celery, carrots and onions to pan, cook until tender. Stir in mushrooms, water, tomato sauce, Worcestershire and horseradish.
Return brisket to pan. Bring mixture to a boil, simmer until meat is tender.
Remove beef and vegetables, keep warm.
Skim fat from pan juices. Cut brisket into thin slices.
Serve with vegetables and pan juices.
Makes 8 servings
Lodge Double Dutch Oven and Casserole with Skillet Cover, 5-Quart