• 8 medium dark red young beets
  • 4 yellow onions
  • 2 cloves garlic, minced
  • 2 quarts chicken broth or water
  • 2 lb. fat brisket of beef, chuck meat, or flanken
  • 2 tbsp. dark brown sugar
  • Juice of 2 lemons
  • Salt and pepper to taste


  1. Wash and peel the beets and cut into eighths. Set aside.
  2. Season the beef with salt and pepper and place in a large stewing pot, along with the beets. Cover the brisket with 2 quarts of water and bring to boil. Lower heat and simmer for 2- 2 ½ hours.
  3. When the meat is tender, add lemon juice and brown sugar, to taste (might need more than is called for). Add salt and pepper to taste.
  4. Serve hot with smashed potatoes and potato skins.

Potato Recipe

To make the mashed potatoes and fried skins: microwave Russet potatoes on "baked potato" setting or bake in the oven until ready. Remove from oven and let cool for a few minutes. Carefully remove potato skins, leaving a thin layer of potato attached and set aside. Finely dice one yellow onion and sauté in a couple tablespoons of oil, until tender and lightly browned. Pour onions and frying oil over the peeled potatoes and mash with a fork or potato masher (these potatoes should be more lumpy than creamy). Season with salt and pepper to taste. Slice another half of an onion and cut into slivers. Sauté potato skins and onion on medium heat until crisp and browned.