1-1/2	C	raisins or chopped dates
1-1/2	C	beef stock
1/3	C	red wine vinegar
1/3	C	tomato paste
4	onions	cut in wedges
1	head garlic	peeled
1/2	tsp.	thyme
1/2	tsp.	each salt and pepper
1	4lb.	beef brisket pot roast
3	tbsp.	all-purpose flour

In large roasting pan, stir together raisins, stock, vinegar, tomato paste, onions, garlic, thyme, salt and pepper.

Add brisket to pan; spoon stock mixture over top.

Cover pan with foil or lid; braise in 325F oven, basting every 30 minutes until brisket is fall-apart tender, 4 to 5 hours. Transfer to cutting board; tent with foil and let stand for 10 minutes. Skim fat from pan juices.

In small bowl, whisk flour with 1/4 cup cold water to make thin smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking until thick enough to coat back of spoon, about 4 minutes.

Slice brisket thinly across the grain and serve with sauce. Makes 10 to 12 servings.