Braised brisket

Yield: 4 Servings

Measure Ingredient
3 pounds Fresh beef brisket
\N \N Spices: tednerizer; salt, pepper; Accent, Tabasco, Worcestershire; garlic salt, celery salt (all as desired)
2 larges Onions; sliced thick
2 \N Ribs celery; sliced think
2 \N Carrots; cut in big pieces
⅓ cup Vinegar
⅓ cup Dry vermouth or any dry wine
2 tablespoons Butter
1 medium Green pepper; cut in big pieces

Trim away any fat and cut brisket into two inch thick slices. Season brisket on all sides generously with the above seasonings. Omit any you don't care for. Marinate overnight, covered, in the refrigerator in vermouth and vinegar. In heavy Dutch oven with tight fitting lid, brown brisket on all sides until golden brown all over. Add marinade and vegetables. Cover tightly and simmer slowly for 2 to 3 hours or until very tender. Skim off fat. (I put mine in the refrigerator in the pot and let the grease rise to the top; then just peel it off). Serve piping hot over rice. If you have any left, the meat is delicious cold with either chow chow or sour cream and horseradish sauce. This can be prepared in advance and frozen without the taste changing.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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