Brisket in natural gravy
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Brisket in natural gravy
  Brisket    Gravy  
Last updated 6/12/2012 12:51:47 AM. Recipe ID 13426. Report a problem with this recipe.
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      Title: Brisket in natural gravy
 Categories: Meats, Main dish
      Yield: 10 Servings
 
      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.The left over
  brisket makes wonderful sandwichs.
 




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Recipe ID 13426 (Apr 03, 2005)

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