Instructions: Trim fat. Heat oil in 5 quart Dutch oven over med heat; add brisket & brown on all sides. Remove meat & set aside. Add onion, carrot, celery & garlic. Cook 2 minutes, stirring frequently. Stir in bouillon, tomato & pepper; return brisket, cover & bring to boil.

Reduce heat & simmer 50-60 minutes or until tender. Remove brisket; cover & refrigerate. Cover & refrigerate vegetables mixture; place mixture in blender, blend on med speed 15 seconds. Place vegetable mixture in large skillet; cut brisket into thin slices & place in same skillet. Cover & reheat gently 5-10 minutes.

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