| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Beef |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sun-Dried Tomatoes; packed in oil |
| 1 |
c |
Boiling Water |
| 1 |
|
Beef Brisket (About 4 1/2 Pounds); trim all visible fat |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1 |
ts |
Pepper |
| 1/2 |
c |
Ketchup |
| 1/4 |
c |
Packed Brown Sugar |
| 2 |
tb |
Lemon Juice |
| 8 |
bn |
Baby Carrots; trimmed |
| 1/2 |
lb |
Green Beans |
| 3 |
|
Onions; sliced |
INSTRUCTIONS
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.
Posted to JEWISH-FOOD digest V97 #331 by Mindi <myenta@psnw.com> on Dec 21,
1997
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