1 slab of breast of beef (beef brisket). Leave some fat on the meat.
2 to 4 onions, sliced thinly, or more onions depending on size of brisket. (The
onions make the gravy!)
Carrots and potatoes, peeled
Dried prunes (optional, for a more Iranian style dish)
Quite a generous amount of powdered sweet (not the piquante sort) paprika.
Water, to keep moist during cooking, about 1 1/2 cups.
Instructions:
Brown the meat quickly in a frying pan, in a little vegetable oil, just to browning on the outside. In a roasting pot or covered casserole, place all the ingredients. Make sure the pot is loosely covered, let a little steam escape during cooking. Turn the vegetables periodically, and make sure that there is sufficient liquid to keep moist during cooking and make a generous gravy. Add water as needed. Add more paprika, if needed, so that the gravy is a deep red tone. The roast is done when the meat is tender, almost but not quite to the falling apart stage.