Yield: 8 Servings
|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|
|3||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