Pepper beef brisket
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 5 pounds boneless beef brisket | |
| 2 | tablespoons | Instant beef bouillon crystals |
| 1 | large | Onion, sliced |
| 3 | Ribs celery; cut into 2 inch pieces | |
| 2 | Bay leaves | |
| 3 | Clove garlic, minced | |
| 1 | tablespoon | Whole pickling spice |
| 2 | tablespoons | Coarse-grind black pepper |
Directions
Trim excess fat from beef; place in large Dutch oven; pour in enough water to cover. Heat to boiling; add remaining ingredients except pepper. Reduce heat and simmer, covered until beef is tender, about 3½ hours. Remove beef; place on broiler pan. Pat pepper over surface of meat; broil 6 inches from heat source until pepper begins to brown, about 3 minutes.
Serve hot or at room temperature. Slice meat diagonally across the grain.
Yield: 8 servings Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 2, 1999