| 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
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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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