Ingredients
| 1 | cup carrots |
| 1 | cup potatoes |
| 1 | cup cabbage |
| 1 | cup onions |
| salt and pepper, to taste | |
| 1 | tablespoon sugar |
| 2-inch thick brisket | |
| 1 | cup water |
Instructions
In a large bowl, peel and cut carrots, potatoes, cabbage and onions. Add salt, pepper and sugar. Set aside. In a deep-dish, oven-durable pan place cut brisket, water, salt and pepper (can use cast iron pan). Bake brisket at 400 degrees F for 1 hour
making sure water level stays 1 inch or more deep. Add veggies and bake covered at 350 degrees F for another hour. Check liquid level and keep at 1 inch or more at all times or veggies will burn. Can be cooked in a large oval slow cooker, adjusting heat as needed.
