2 large onions (sliced), 1 fresh beef brisket (3 pounds), 3/4 cup ketchup, 1 t. paprika, 1/2 t. garlic powder, 2 beef bouillon cubes, 1-1/2 cups hot water, 5 small potatoes, peeled and cut into chunks, 4 medium carrots, cut into chunks, 2 celery ribs, cut into chunks.
Place the onions in a greased shallow roasting pan; top with the brisket. In a small bowl, combine the ketchup paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325 degrees for 1-1/2 hours.
Add potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat is tender. Remove the brisket to a serving platter; let stand for 15 minutes. Thinly slice meat across the grain. Serve with potatoes, carrots and celery. Yield: 6 servings.
Editor's Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.