Brisket with Parsley Sauce

Sear brisket in oil in a big pot (with a lid), browning both sides.

When brown, remove to a platter.

Add vegetables, garlic and pepper; saute until vegetables start to brown.

Return meat to pot, laying on top of vegetables.

Add water or broth until about half of meat is covered.

Cover pot tightly and cook on top of stove at slow simmer 2 1/2 hours (or in 325° oven) until a fork pierces meat easily.

Allow to cool in its juices overnight. Pour off all juice into a container and place in freezer until fat congeals and can be removed.

Return defatted sauce to meat. Yields 6 to 8 servings.