BRISKET IN NATURAL GRAVY
4 lb Beef brisket
4 md Onions -- sliced
4 Whole carrots -- 2" slice
2 Bay leaves
6 cl Garlic -- crushed
2 ts Salt
1/4 ts Fresh ground pepper
4 c -Water approximately
This brisket is better if prepared a day ahead and refrigerated over
night; so that the congealed fat can easily be removed.The brisket
and strained juices should be reheated together...
Preheat the oven to 375 deg.Place the brisket together with the onions
carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or
heavy roasting pan with a tightly fitting cover.Add enough water to
just cover the meat.Cover tightly and cook in preheated oven for 2
1/2 to 3 hours,until the brisket is fork tender.Remove the brisket to
a platter.Strain the pan juices and discard the carrots and onions,or
save,and serve as a vegetable side dish.Reheat the pan juices in a
saucepan.
Slice the brisket and serve the pan juices in a gravy boat.Serve with
kasha Varnishkes,or mashed potatoes.
Enjoy.
----- Original Message -----
From: "barbara esposito" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 07, 2010 7:22 AM
Subject: [CnD] beef brisket
Hi All, Today, I bought a bee f brisket because it was on sale. I
thought I remembered having what I thought was a beef brisket many years
ago. Now that I have it, I don't have any idea what I can do with it?Also,
can anybody give me a quick course in the various cuts of beef? When
standing at the meat counter, I feel pretty stupid when trying to decide
which cuts of beef I want.
Thanks in advance.
Barb
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