| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Beef | 6 | servings |
INGREDIENTS
| 2 | lb | Beef Brisket |
| Vegetable Cooking Spray | ||
| 1 | ts | Vegetable Oil |
| 1 1/2 | c | Water |
| 1 | ts | Beef Bouillon Cube |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 2 | Garlic Cloves; Minced | |
| 12 | oz | Beer |
| 1 1/2 | lb | Carrots; Cut In 1/2" Slices |
| 1/2 | lb | Red Potatoes; Cut In 1/2" Cubes |
| 4 | c | Leeks; Thinly Sliced |
| 2 | c | Mushrooms; Halved |
INSTRUCTIONS
Trim fat from brisket, and cut brisket into 1 inch cubes. Coat a large Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add brisket, and cook 4 minutes or until browned. Drain brisket well; wipe drippings from pan with a paper towel. Return brisket to pan. Add water and next 5 ingredients (water through beer), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the carrots and potatoes; cover and simmer 2 hours. Add leeks and mushrooms; cover and simmer an additional 30 minutes or until beef is very tender. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 25, 1999, converted by MM_Buster v2.0l.
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