Bea's Brisket

This recipe is one that our mother has made since we were kids. We have tasted many, many briskets over the years, but this one is still our favorite. This is a basic recipe. The amount of the ingredients will vary according to the size of the meat and individual taste. Here's to you, Mom!

1 flat cut brisket (average size)
2-3 onions, sliced
paprika
black pepper
garlic powder
small can tomato sauce (increase for large cuts of meat)
water

Brown meat for a few minutes on all sides on the stove on a high heat. Do not add oil. Remove meat from heat. Lower heat. Add sliced onions to bottom of empty pan.
Generously sprinkle onions with paprika. Use a lot of paprika so that you can hardly see the onions! (Do not add any oil. The combination of the onions and paprika will make its own natural gravy.) Season meat with black pepper and garlic powder. Return meat to pan. Cover. Cook on a low heat for 30 minutes. Add can of tomato sauce and 1/2 can water. Put the cover back on. Cook for a few hours until meat is soft. The longer you cook it, the better it will be.

Optional: During the last hour of cooking, add potatoes, carrots and peas. We like it with mashed potaoes and the natural gravy poured on top.

Bobby Flay's Meatball & Sauce

Ingredients:
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 large eggs, lightly beaten
1/4 cup Parmesan cheese, grated
4 cloves garlic, finely chopped & sauteed
1/4 cup breadcrumbs
S&P
1 cup olive oil
2 T olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
56 oz. plum tomatoes & their juice, pureed in a blender
1 bay leaf
1 bunch parsley
1 pinch red pepper flakes
S&P
6 basil leaves, sliced into strips

Instructions:
1.  Combine all ingredients (except the oil) in a large bowl until well-combined.
     Roll into 1 1/2 " meatballs.
2.  Heat oil in a large sautee pan over medium heat and add the meatballs.
     Let them fry, cooking on each side until lightly browned, but not cooked all the way through.
     About 10-15 minutes.
3.  Add the meatballs to tomato sauce and let simmer for 45 minutes.

Homemade Sauce:
1.  In a medium saucepan, heat the olive oil on high.  Add the garlic until softened, about 5 minutes.
2.  Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, S&P.
3.  Bring the sauce to a boil, reduce the heat down to simmer, and add the meatballs.