Jewish Stewed Brisket:
Boil beef brisket until tender, and slice thin.
Sauce pan heat 2 tablespoonfuls of butter; add 1 chopped onion fine. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few clove bring to a boil.
Add the brisket and simmer fifteen minutes temp to 145F serve.
Alternative Method
Take a dutch oven and fill half with water put on stove and bring to a boil. Second take a sauce pan heat 2 tablespoonfuls of butter; add 1 chopped onion fine. 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few clove bring to 150F. Let cool and juice or blender.
Take the brisket size it to the dutch ovens. Place it in a vacuum cooking bag add the mixture. Add a cup of water and seal.
Place it in the dutch oven and weigh it down. Cover and place in the oven at 170F overnight it will be tender anx never mess it up. Or 350F for 3 hours
