Fortuna Cooks





4 to 5 lbs Lean Beef Brisket

4 medium Onions

1 tablespoon Paprika

2 teaspoons Salt

2 teaspoons minced Garlic

1/2 cup Water ( broth or wine)

Trim off outside fat from beef brisket.  Grate enough onion, catching juice to get a measure of 1/3 cup.  Slice remaining onions.  Make a paste with grated onion, paprika, salt, minced garlic and paprika, salt minced garlic and pepper.  Put brisket flat in broiler or baking pan.  Spread with half peprika paste.  Roast in 500 F oven 15 minutes.  Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer.  Cover beef with onion slices.  Add water, cover pan lightly with foil.  Return to oven and reset temperature control to 325 F.  Bake 2 1/2 hours longer.

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4 lean Beef Short Ribs

1 tablespoon Butter

1 medium size Onion (chopped)

1 cup chopped Celery

1 teaspoon Salt

1/8 teaspoon Pepper

4 medium sized Carrots ( thinly sliced)

1/2 teaspoon Thyme

1/8 teaspoon Sage

Trim fat from ribs. Brown neef in butter and heavy skillet or Dutch oven.  While browning , add half of onion, celery , salt and pepper.  When brown, cover beef with remaining vegetables.  Sprinkle with remaining salt and pepper and crumbled Thyme and sage.  Cover tightly.  Bake in 275 F oven 3 hours, until very tender.

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