| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Beef brisket |
| 2 |
qt |
Bone stock |
| 3 |
|
Bay leaves |
|
|
Salt and pepper |
INSTRUCTIONS
Put the bay leaves in a about a cup of water and bring to a boil. Let it
simmer 10 minutes or so, then remove the leaves and add the bay tea to the
bone stock, along with the salt and pepper. Put the brisket in your Dutch
Oven and add the stock mixture to cover it about a quarter of the way.
Cover and cook over the fire, turning the brisket about every half hour
until it's nearly done. This can be determined by forking. Mop it and lay
it on the grill to finish cooking, being sure to turn it and mop it every
20 minutes or so. To make a good natural gravy, add a little Worcestershire
Sauce and maybe a dash of chili powder to the liquid you cooked the brisket
in. You can also serve this with barbecue sauce.
NOTES : This is made out of beef brisket, which is one of the tastiest cuts
but the least thought of by the average housewife, unless she sometimes
buys it as corned beef. It starts out pretty tough, but if you nurse it
right, it's delicious.
Recipe by: Ya Got It From Lisa Lepsy
Posted to MC-Recipe Digest by LizaCooks <LizaCooks@aol.com> on May 5, 1998
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