1. Preheat oven to 350 degrees F. 2. Sprinkle beef brisket with salt and pepper; place in large skillet. 3. Brown meat, on fat side only, over high heat. 4. While meat is browning, prepare vegetables: Slice onions very thin. 5. Pare carrots; cut carrots and celery in 1-inch pieces. 6. Pour boiling water over tomato in bowl; let stand several minutes. 7. Holding tomato on fork, peel skin with sharp knife. 8. Cut tomato in chunks. 9. When meat is well browned, remove it from skillet to a large Dutch oven. 10. Add onion to skillet; sauté until golden. 11. Spoon onion over meat; surround with carrot, celery, tomato. 12. Add 1 cup water. 13. Roast, covered, 2 1/2 to 3 hours, until meat is tender. 14. Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt. 15. Bring potatoes to boiling; boil gently, covered, 20 minutes. 16. Drain; cool. 17. Peel while warm, using a sharp knife. 18. Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over. 19. Melt butter in large skillet over moderate heat. 20. Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all overseveral minutes. 21. Remove brisket to warm serving platter; surround with browned potatoes; keep warm. 22. Make gravy: Strain pan juices to remove vegetables. 23. Press vegetables through strainer. 24. Skim fat from pan juices. 25. In small bowl, combine flour with 1/4 cup water; stir until smooth. 26. Add to pan juices, along with pureed vegetables. 27. Bring to boiling, stirring until thickened. 28. Serve with brisket. 29. Serves 10 to 12. 30. McCalls Cooking School. ---------------------------------------------------------------------------
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