Name: Pepper Beef Brisket
Ingredients: 4 To 5 pounds boneless beef brisket; 2 tb Instant beef bouillon crystals; 1 lg Onion, sliced; 3 Ribs celery; cut into 2 inch pieces; 2 Bay leaves; 3 Clove garlic, minced; 1 tb Whole pickling spice; 2 tb Coarse-grind black pepper

I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats	8	Servings

INGREDIENTS

4		To 5 pounds boneless beef brisket
2	tb	Instant beef bouillon crystals
1	lg	Onion, sliced
3		Ribs celery; cut into 2 inch pieces
2		Bay leaves
3		Clove garlic, minced
1	tb	Whole pickling spice
2	tb	Coarse-grind black pepper

INSTRUCTIONS

Trim excess fat from beef; place in large Dutch oven; pour in enough water
to cover.  Heat to boiling; add remaining ingredients except pepper. Reduce
heat and simmer, covered until beef is tender, about 3 1/2 hours. Remove
beef; place on broiler pan.  Pat pepper over surface of meat; broil 6
inches from heat source until pepper begins to brown, about 3 minutes.
Serve hot or at room temperature.  Slice meat diagonally across the grain.
Yield: 8 servings  Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 2,
1999

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