Braised brisket
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Braised brisket
  Brisket    Meat  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37056. Report a problem with this recipe.
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      Title: Braised brisket
 Categories: Meat
      Yield: 4 Servings
 
      3 lb Fresh beef brisket
           Spices: tednerizer; salt,
           -pepper; Accent, Tabasco,
           -Worcestershire; garlic
           -salt, celery salt (all as
           -desired)
      2 lg Onions; sliced thick
      2    Ribs celery; sliced think
      2    Carrots; cut in big pieces
    1/3 c  Vinegar
    1/3 c  Dry vermouth or any dry wine
      2 tb Butter
      1 md Green pepper; cut in
           -big pieces
 
   Trim away any fat and cut brisket into two inch thick slices. Season
  brisket on all sides generously with the above seasonings. Omit any
  you don't care for. Marinate overnight, covered, in the refrigerator
  in vermouth and vinegar. In heavy Dutch oven with tight fitting lid,
  brown brisket on all sides until golden brown all over. Add marinade
  and vegetables. Cover tightly and simmer slowly for 2 to 3 hours or
  until very tender. Skim off fat. (I put mine in the refrigerator in
  the pot and let the grease rise to the top; then just peel it off).
  Serve piping hot over rice. If you have any left, the meat is
  delicious cold with either chow chow or sour cream and horseradish
  sauce. This can be prepared in advance and frozen without the taste
  changing.
  
  MARINATE OVERNIGHT
  
  From .  Downloaded from Glen's MM Recipe




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Recipe ID 37056 (Apr 03, 2005)

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