| 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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