1 pound beef brisket
2 1/2 tablespoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dry mustard
salt and pepper to taste
1 cup chopped celery
2 teaspoons paprika
1 cup canned tomato sauce
1 cup chopped onion
1 cup cooked ham
In a medium saucepan, heat oil over medium heat; add carrots and saute for about 15 minutes. Remove carrots, and place them in a large saucepan with water to cover. Pour over warm water, and bring to a boil. Stirring constantly, cook 5 minutes. Reduce heat to low, and bring to a gentle simmer.
Meanwhile, in a small bowl, combine the Worcestershire sauce, onion powder, garlic powder, sugar, paprika, black pepper, thyme, rosemary, marjoram, parsley, mustard, salt and pepper. Pour over beef and cabbage. Cover, and cook 2 to 3 minutes. Stir and cook until cabbage is tender. Toss with celery and tomato sauce. Heat through. Cover, and allow to cool. Cover, and store in refrigerator.
Heat a large skillet over high heat. Bring the celery and tomato sauce to a simmer. Stir in onion, ham, celery, tomato sauce, onion mixture, celery mixture and celery sauce while stirring to moisten. Serve hot or cold.