1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
a few carrots, peeled and sliced
a cup or so of string beans
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!