Recipes on a Budget

"Affordable Recipes for All"

Beef Brisket and Fresh Vegetables

1   fresh beef brisket (3-1/2 to 4 lbs)
3-4   leeks, well rinse, with green tops, trimmed to about 5”
2   turnips, quartered
3 large carrots, quartered lengthwise/15 baby carrots
3 stalks celery, cut in 3” lengths, including chopped leaves
5 sprigs parsley
1 tbsp salt
1/4 tsp whole cloves
1/4 tsp whole allspice
1/4 tsp thyme
1   garlic clove, slivered
4 cups water
1 cup pearl onions
1/4 lb small whole mushrooms
1 lb green beans
    Dijon mustard, coarse

Place meat in a large kettle (at least 8-quart size) with leeks, turnips, carrots, celery, parsley, salt, bay leaf, cloves, allspice, thyme, garlic, and water.  Bring slowly to a boil.  Cover and reduce heat.  Simmer about 3 hours.

Add onions and mushrooms.  Continue to simmer, covered, about 40 minutes longer, until meat is very tender.  Add green beans.  Simmer, uncovered, about 10 minutes.  Remove brisket and vegetables to a heatproof platter.  Spoon on a little broth to keep them moist.  Cover with foil.  Keep warm in a 250 degree oven.

Strain broth to remove seasonings.  Salt to taste.  Serve Broth as a first course, then carve brisket in 1/4” slices.  Serve surrounded by vegetables.  Pass mustard, salt, and cornichons.

(c)   2009    The Writers Drawer          All Rights Reserved


03/21/2009 - Posted by | Beef, Entree

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