2 1/4 cups water
3 pounds beef brisket
1 cup sliced carrots
1/2 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
1 pinch ground black pepper
1 teaspoon dried basil
1 1/2 teaspoons flat leaf parsley
8 solid pimento-stuffed green olives, halved
In a large stockpot, bring water to a boil. Reduce heat to medium; add brisket, carrots, garlic powder and oregano. Saute over low heat for 15 minutes, or until tender, stirring occasionally.
Remove meat from pan. Reserve rum; in fast, small batches, coat the meat with the liquid. Add the carrots, basil, parsley and pimento-stuffed green olives. Boil an additional 2 minutes, or until vegetables are tender.
Spoon 2/3 of the sauce into a medium skillet. Stir in a layer of meat, using one edge of each piece of sausage to keep it from sticking. Pour sauce over meat and toss gently to coat.
Press remaining sauce over the meat and top with tomato slices.
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