Baked Brisket and Vegetables
1 beef brisket, about 3 to 4 pounds (not corned beef)
1/2 tsp coarsely ground black pepper
1 tsp salt
3 large carrots, cut into pieces about 3 inches in length
3 large celery stalks, cut into pieces about 3 inches in length
1 large onion, sliced
2 medium tomatoes, peeled, cored and cut in 1 1/2-inch chunks, or 1 cup diced canned tomatoes
1/4 cup fresh parsley sprigs
2 tbs all-purpose flour
6 medium red-skinned potatoes, quartered, about 1 1/2 pounds

Preheat oven to 325. Sprinkle brisket with pepper and 1/2 tsp salt. In a large skillet, brown brisket, fat-side down, over high heat. Turn and brown other side then set skillet aside.
Place brisket in shallow 3 1/2-quart baking dish. Arrange carrots, celery, onion, tomato, and parsley sprigs around brisket.
In 1 cup liquid measure, mix flour with 1/4 tsp salt, and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
Pour skillet juices over brisket and vegetables. Cover tightly and bake for 2 hours.Add potatoes to casserole, sprinkle with remaining 1/4 tsp salt, and bake, covered, 30 minutes longer or until potatoes and brisket are fork-tender. Serves 8 to 10.