1 fresh beef brisket (3 pounds)
1 cup water
2 beef bouillon cubes
1 clove garlic, minced
1 bay leaf
1 medium onion, peeled
8 whole cloves
12 small, white onions, peeled
6 medium carrots, pared and cut into 2" pieces
6 parsnips, pared and cut into 2" pieces
2 teaspoon salt
¼ teaspoon black pepper
6 large mushrooms
Brown beef in its own fat in a Dutch oven over medium heat; stir in water, bouillon cubes, garlic, and bay leaf. Stud onion with cloves, drop in the pan, and cover. Simmer 1 ½ hours, turning meat once.
Place carrots, onions, and parsnips around the meat, coating them with pan juices; cover, then simmer 45 min. Add mushrooms; simmer for 15 min.
Serve with gravy (see below)
skim off all fat from pan juices, then add 3 tablespoons fat back to pan. (Add water to pan juices to make 3 cups liquid.) Add flour to pan, cook until bubbly; add pan juices to pan and finish the gravy; serve over beef and vegetables.