Chanukkah Brisket 
Yield: 12 servings

1 1/2 Cups Sun-Dried Tomatoes, packed in oil
1 Cup Boiling Water
1 Beef Brisket (About 4 1/2 Pounds), trim all visible fat
1 Teaspoon Salt
1 Teaspoon Paprika
1 Teaspoon Pepper
1/2 Cup Ketchup
1/4 Cup Packed Brown Sugar
2 Tablespoons Lemon Juice
8 Bunches Baby Carrots, trimmed
1/2 Pound Green Beans
3 Onions, sliced

In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 TBS. hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 TBS. hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.