Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef brisket |
| 3 teaspoons | Salt |
| 1 \N | Celery stalk, with leaves |
| 1 \N | Carrot |
| 1 \N | Onion, small |
| 1 \N | Bay leaf, small |
| 3 \N | Plum tomatoes |
| 5 \N | Peppercorns |
| 1 \N | Beef bone |
~------------------------------------------------------ ~---------------- Beef brisket boiled with seasoning vegetables gives you the extra benefit of the broth to use as needed. This broth freezes very well.
~------------------------------------------------------ ~------------------ Chop all vegetables quite coarsely. Put beef and vegetables in a large pot ( a stock pot is ideal) with cold water to cover. Bring to a boil slowly over medium-low heat. As the water boils, remove the froth that forms as much as possible. Lower heat to simmer, cover the pot, and cook for 3 hours. The meat will be very tender and the broth a light brown. Remove meat from the pot and use in any recipe that calls for boiled beef. Strain broth and use immediately or freeze for future use.