Pepper beef brisket

Yield: 8 Servings

Measure Ingredient
4 \N To 5 pounds boneless beef brisket
2 tablespoons Instant beef bouillon crystals
1 large Onion, sliced
3 \N Ribs celery; cut into 2 inch pieces
2 \N Bay leaves
3 \N Clove garlic, minced
1 tablespoon Whole pickling spice
2 tablespoons Coarse-grind black pepper

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

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