Spices: tednerizer; salt, pepper; Accent, Tabasco, Worcestershire; garlic salt, celery salt (all as desired)
2
lg
Onions; sliced thick
2
Ribs celery; sliced think
2
Carrots; cut in big pieces
1/3
c
Vinegar
1/3
c
Dry vermouth or any dry wine
2
tb
Butter
1
md
Green pepper; cut in big pieces
INSTRUCTIONS
Trim away any fat and cut brisket into two inch thick slices. Season
brisket on all sides generously with the above seasonings. Omit any you
don't care for. Marinate overnight, covered, in the refrigerator in
vermouth and vinegar. In heavy Dutch oven with tight fitting lid, brown
brisket on all sides until golden brown all over. Add marinade and
vegetables. Cover tightly and simmer slowly for 2 to 3 hours or until very
tender. Skim off fat. (I put mine in the refrigerator in the pot and let
the grease rise to the top; then just peel it off). Serve piping hot over
rice. If you have any left, the meat is delicious cold with either chow
chow or sour cream and horseradish sauce. This can be prepared in advance
and frozen without the taste changing.
MARINATE OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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