| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | P/cooker, Beef | 8 | Servings |
INGREDIENTS
| 4 | lb | Chuck; brisket or flank |
| 6 | Onions; diced | |
| 1 1/2 | ts | Salt |
| 3 | c | Boiling water |
| 1/3 | c | Lemon juice |
| 3 | tb | Brown sugar |
| 4 | Gingersnaps; crushed |
INSTRUCTIONS
Heat a heavy saucepan or Dutch oven and brown the meat in it over medium heat. If the meat is very lean add a little fat for browning. Turn frequently. Add the onions and brown lightly. Add the salt and water. Cover and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-16-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 22, 1997
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