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Robert Rothwell
Beef Brisket with Jardinere Sauce
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CATEGORY
CUISINE
TAG
YIELD
Meats
Dutch
Meats
1
Servings
INGREDIENTS
1 1/2
lb
Lean beef brisket
2
tb
Corn oil
1/2
c
Coarsely chopped onions
1/2
c
Coarsely chopped carrots
1/2
c
Coarsely chopped celery
2
Minced garlic cloves
1 1/2
c
Beef bouillon
1
c
Coarsely chopped tomatoes
1/4
ts
Pepper
INSTRUCTIONS
Trim fat. Heat oil in 5 quart Dutch oven over med heat; add brisket &
brown on all sides. Remove meat & set aside. Add onion, carrot,
celery & garlic. Cook 2 minutes, stirring frequently. Stir in
bouillon, tomato & pepper; return brisket, cover & bring to boil.
Reduce heat & simmer 50-60 minutes or until tender. Remove brisket;
cover & refrigerate. Cover & refrigerate vegetables mixture; place
mixture in blender, blend on med speed 15 seconds. Place vegetable
mixture in large skillet; cut brisket into thin slices & place in
same skillet. Cover & reheat gently 5-10 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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