| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef brisket |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 4 |
md |
Potatoes; pared and cut into fourths |
| 4 |
md |
Carrots; sliced |
| 3 |
md |
Onions; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Snipped parsley |
|
|
Prepared mustard or horseradish |
INSTRUCTIONS
Heat beef , water and 1 teaspoon salt to boiling in Dutch oven. reduce
heat. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions,
sprinkle with salt and pepper. Cover and simmer until beef and vegetables
are tender, about 45 minutes.
Drain meat and vegetables, reserving broth. Mash vegetables or puree in
food mill, mound on heated platter. Cut beef across grain into thin slices,
arange around vegetables. Garnish with parsley, serve with reserved broth
and the mustard.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Anneke C. Croese"
<croes006@wxs.nl> on Oct 31, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”