| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
:, Beef |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean brisket of beef; (to 5 pounds) (2nd cut if possible) |
| 2 |
tb |
Flour for dredging beef |
|
|
Seasoning for beef – salt; pepper, paprika, parsley |
| 3 |
md |
Onions; coursely diced |
| 1 |
|
Clove garlic; crushed |
| 4 |
tb |
Olive oil |
| 3 |
|
Stalks celery; chopped |
| 4 |
lg |
Carrots; chopped |
| 6 |
oz |
Tomato sauce; (to 8 ounces) |
| 1 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350 degrees. Dredge brisket in flour and season with salt,
pepper , paprika and parsley. In large dutch oven (or heavy casserole)
saute chopped onions and crushed garlic in 4 tablespoons of olive oil. When
sauted add stalks of chopped celery and chopped carrots . Add brisket to
dutch oven/casserole and cover with tomato sauce and water. Cover dutch
oven/casserole and put in oven. Cook for 2 hours. Remove meat from oven and
set aside. Take sauce from dutch oven/casserole and carefully put in
blender. Blend sauce until it is smooth. Slice brisket and pour sauce
mixture over it. Let meat marinate overnight in refrigerator. Reheat meat
in 350 degree oven for about 45 minutes before serving. Yield: 6-8
servings.
Recipe by: :
Posted to MC-Recipe Digest V1 #1065 by Carriej999@aol.com on Jan 31, 1998
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