| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
10 |
Servings |
INGREDIENTS
| 8 |
lb |
Beef brisket, single cut; cut into 2 pieces |
| 2 |
|
Large cans tomato juice; Sacramento brand * |
| 2 |
lb |
Carrots; peeled and sliced |
| 24 |
sm |
New potatoes; scrubbed |
| 24 |
sm |
Pearl onions |
| 4 |
|
Cloves garlic |
INSTRUCTIONS
* Sacramento tomato juice is the best but you can use a substitute.
Usually I use both the top and bottom of my roasting pan cooking on top of
the stove.
1. Brown he brisket in the roasting pans, on both sides, searing the meat.
When browned, lower flame and cook meat, covered with foil, for 1 1/2
hours.
2. Slice meat into thin slices and return to the pans. Add 1 can of tomato
juice to each roasting pan plus half of the carrots, potatoes, onions, and
garlic.
3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready
to serve.
Posted to EAT-L Digest 05 Aug 96
Date: Wed, 7 Aug 1996 17:02:41 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
A Message from our Provider:
“Give God what’s right — not what’s left.”