| 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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