| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Oil (I use olive but basic Wesson oil good, too) |
| 4 |
lb |
Piece first-cut brisket (I think any piece is fine), cut in 2-3 sections to fit in your pot if necessary |
| 6 |
lg |
Onions (I *told* you); roughly chopped [a] |
| 2 |
|
Stalks Celery; roughly chopped [a] (up to 3) |
|
|
Salt; pepper & paprika [b] |
|
|
Potatoes cut in approx 2" cubes (or whatever you like) |
INSTRUCTIONS
Heat the oil till quite hot but not smoking. Sear all sides brisket (in
batches if necessary) till browned. Remove meat. Add half [a] to pot, stir
once or twice & sprinkle with [b]. Return meat; sprinkle with [b]. Add
remaining [a]; sprinkle with [b]. Cover pot, turn to med-low and simmer 3-4
hours. Stir halfway through so [a] on top moved to bottom and [a] from
bottom moved to top. And check from time to time to ensure onions aren't
burning and sticking to bottom of pot. Add potatoes for last 30 minutes.
It's ready when the meat is easily torn apart with 2 forks.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997
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