| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Ethnic |
16 |
Servings |
INGREDIENTS
| 8 |
lb |
Beef, bottom round, chuck or brisket |
| 1 1/3 |
c |
Kosher salt |
| 3 |
tb |
Salt |
| 1 |
ts |
Sage |
| 2 |
ts |
Thyme |
| 1 |
ts |
Paprika |
| 2 |
ts |
Allspice |
| 4 |
|
Bay leaves |
| 1/2 |
c |
Carrots; chopped |
| 1/2 |
c |
Turnips; chopped |
| 1/2 |
c |
Onion; minced |
INSTRUCTIONS
Combine the spices and rub into meat. Place the meat and the chopped
vegetables in a heavy zip-lock bag, squeeze out as much air as possible and
seal the bag. Place the bag in the refrigerator, turn and massage daily for
at least two weeks. Before cooking the meat, soak in water for at 24 hours
to remove the salt. To cook, place the meat in a large pot and cover with
water. Bring to a boil, skim, and ten add carrots, onions, celery and
garlic as desired. Cook for 3 to 3 1/2 hours or until tender. Serve with
vegetables that have been steamed or cooked in some of the pot liquer.
Posted to MC-Recipe Digest V1 #176
Date: Tue, 30 Jul 1996 06:31:00 -0300
From: Calvin Deiterich <cedeiter@epix.net>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”