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Pepper Beef Brisket

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CATEGORY CUISINE TAG YIELD
Meats Dutch Meats 8 Servings

INGREDIENTS

4 To 5 pounds boneless beef brisket
2 tb Instant beef bouillon crystals
1 lg Onion, sliced
3 Ribs celery; cut into 2 inch pieces
2 Bay leaves
3 Clove garlic, minced
1 tb Whole pickling spice
2 tb Coarse-grind black pepper

INSTRUCTIONS

Trim excess fat from beef; place in large Dutch oven; pour in enough water
to cover.  Heat to boiling; add remaining ingredients except pepper. Reduce
heat and simmer, covered until beef is tender, about 3 1/2 hours. Remove
beef; place on broiler pan.  Pat pepper over surface of meat; broil 6
inches from heat source until pepper begins to brown, about 3 minutes.
Serve hot or at room temperature.  Slice meat diagonally across the grain.
Yield: 8 servings  Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 2,
1999

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