ROAST VEAL BRISKET WITH Vegetables

2 1/2lb Veal Brisket
Taste Dried thyme
1 onion, quartered
8 oz mushrooms, thickly sliced
4 c veal stock, vegetable broth, or water
4 garlic cloves
1/8tsp ground allspice
Taste Kosher Salt
Taste Pepper
Potatoes
Carrots

Season veal generously with dried thyme, salt and pepper. Place the veal in a roasting pan and place under broiler until each side is golden brown. Drain any accumulated fat. Add onion and sauté until brown, about 15 minutes. Transfer mixture to large roasting pan, spreading onions in center. Add button mushrooms, stock, mushrooms, garlic and allspice to same skillet. Bring mixture to a boil, scraping up browned bits. Cover tightly with heavy-duty foil. Preheat the oven to 325 degrees F. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Then add potatoes and carrots, or other vegetables if you wish. Cook 30-45 more minutes or until both meat and vegetables are tender. Allow meat to rest 10-15 minutes, then place meat on a cutting board and carve 1/2-inch slices, cutting diagonally against the grain.