|1½ pounds||Lean beef brisket|
|2 tablespoons||Corn oil|
|½ cup||Coarsely chopped onions|
|½ cup||Coarsely chopped carrots|
|½ cup||Coarsely chopped celery|
|2||Minced garlic cloves|
|1½ cup||Beef bouillon|
|1 cup||Coarsely chopped tomatoes|
Trim fat. Heat oil in 5 quart Dutch oven over med heat; add brisket & brown on all sides. Remove meat & set aside. Add onion, carrot, celery & garlic. Cook 2 minutes, stirring frequently. Stir in bouillon, tomato & pepper; return brisket, cover & bring to boil.
Reduce heat & simmer 50-60 minutes or until tender. Remove brisket; cover & refrigerate. Cover & refrigerate vegetables mixture; place mixture in blender, blend on med speed 15 seconds. Place vegetable mixture in large skillet; cut brisket into thin slices & place in same skillet. Cover & reheat gently 5-10 minutes.
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