| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Soups | 8 | Servings | |
INGREDIENTS
| 3 | lb | Beef brisket |
| 3 | ts | Salt |
| 1 | Celery stalk, with leaves | |
| 1 | Carrot | |
| 1 | Onion, small | |
| 1 | Bay leaf, small | |
| 3 | Plum tomatoes | |
| 5 | Peppercorns | |
| 1 | Beef bone |
INSTRUCTIONS
~------------------------------------------------------ ~---------------- Beef brisket boiled with seasoning vegetables gives you the extra benefit of the broth to use as needed. This broth freezes very well. ~------------------------------------------------------ ~------------------ Chop all vegetables quite coarsely. Put beef and vegetables in a large pot ( a stock pot is ideal) with cold water to cover. Bring to a boil slowly over medium-low heat. As the water boils, remove the froth that forms as much as possible. Lower heat to simmer, cover the pot, and cook for 3 hours. The meat will be very tender and the broth a light brown. Remove meat from the pot and use in any recipe that calls for boiled beef. Strain broth and use immediately or freeze for future use.
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