BRISKET
- Грудинка
BROWNED BEEF BRISKET
6 pounds beef brisket
6 or more medium-sized boiled potatoes
Celery salt
Garlic Salt and pepper
If the piece has much bone, part may be removed for soup, stock, or gravy to be used with the meat when warmed over. Simmer the solid part of the meat in a little water until tender,with a dash of celery salt and garlic added, turning it once during the cooking, which will take not less than three hours for the amount given. Remove the meat from the liquor; place it in a shallow pan with skin side up, and score several times across the top. Have boiled potatoes (hot or cold) in readiness and drop them into the kettle to take up some of the fat; then place them around the meat and brown all in a hot oven (400 -450 F.) about ten to twenty minutes. Make a gravy with the remaining liquor and serve separately. The meat should slice as firmly as cheese and be tender and appetizing.
BRISKET OF BEEF
3 pounds beef brisket
1/2 cup diced celery with leaves
1/2 cup sliced onions
1/2 cup sliced carrots
ll/2 teaspoons salt
Cover beef with hot water, add vegetables and simmer, covered, until meat is tender, about 2 l/z to 3 hours. Do not boil. Add salt when half done and more water if necessary. Remove meat from broth, slice and serve with Horse-radish Sauce or Onion Sauce. Allow l/2 pound per serving.
VARIATIONS 1. Brown meat in hot fat before cooking.
2. With Navy Beans
Soak 1 pound navy beans in water overnight. Drain and place in a kettle together with l/2 teaspoon mustard, l/2 cup brown sugar, l/2 cup maple sirup, salt and pepper. Place beef brisket on top. Cover with water and cook slowly until tender, about 3 hours.
3. Omit vegetables listed.
For the last hour of cooking add 1 quart sauerkraut, 1 cup vinegar and 3 tablespoons brown sugar. Cover and finish cooking. Stir in a grated uncooked potato 10 minutes before serving.
Salpicon
3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4-ounce can chile chipotle, drained and chopped (reserve liquid)
. cup light olive oil
. cup vinegar
. pound Monterey Jack cheese, cut in .-inch cubes
2 large avocados, sliced length-wise
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, . cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. For spicier flavor, use more chile chipotle or pickled jalapenos or chopped or fresh green chile strips. |
