Yield: 6 Servings
|1½ pounds||Green beans|
|¼ teaspoon||Marjoram; crumbled|
|Salt & pepper; to taste|
1- Wipe meat and place in large pot. Cover with about 2 cups water.
Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours.
2- In a dutch oven, simmer 2 to 2½ hours before adding vegetables, then continue until potatoes are done.
3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@...> on Jul 2, 1997