Veal Brisket

Our thanks to the Jewish Telegraphic Agency for this great recipe!

Ingredients:

2 1/2 pound veal brisket, fat removed
1 envelope onion soup mix
1/2 cup dry white wine
2 tablespoons tomato paste
2 cups water
2 teaspoons paprika
1 teaspoon dried rosemary
1-2 cloves garlic, minced
fresh ground pepper to taste
6 red new potatoes, peeled and quartered
6 carrots, cut into 2-inch diagonal slices
2 tablespoons flour or arrowroot
1/4 cup water, white wine or flat beer

Instructions:

Place the veal in a roasting pan, top side up. Brown in the broiler on both sides until golden brown. Drain off any fat from the pan. Combine the onion soup mix and water and pour over the meat. In a small bowl, mix the paprika, rosemary, garlic and pepper. Spread the tomato paste over the top of the brisket and sprinkle with the seasonings. Cover the meat and place in a 325-degree oven. Roast for one hour. Turn the roast over once during the next hour, basting with the juices. Add the potatoes and carrots, sprinkle with a little paprika; cover and cook 30 to 45 minutes longer or until meat and vegetables are tender.

Drain the juices from the roaster and remove the fat. Pour into a small saucepan. Blend the flour with 1/4-cup water, wine or beer and whisk over low heat until smooth. Stir constantly. Cook until mixture thickens and coats a spoon.

Carve cooled meat into 1/2-inch slices, cutting diagonally against the grain of the meat. (You may want to reheat the meat after carving.) Arrange sliced meat on a heated platter surrounded with potatoes and carrots. Spoon some gravy over the top and pass the remaining gravy separately.

Makes 6 to 8 servings.