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