Simmered Fresh Beef Brisket Boiled Beef

Portions: 25

Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

10 lb

5 kg

Fresh beef brisket, well trimmed

1.

Mirepoix:

8 oz

250 g

Onion, coarsely chopped

4 oz

125 g

Carrot, coarsely chopped

2.

4 oz

125 g

Celery, coarsely chopped

3.

2 cloves

2 cloves

Garlic

4.

1

1

Bay leaf

^ tsp

2 mL

Peppercorns

2

2

Whole cloves

5.

6

6

Parsley stems

to taste

to taste

Salt

Calories, 280; Protein, 35 g; Fat, 15 g (49% cal.); Cholesterol, 110 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 90 mg.

Procedure

Per serving:

Calories, 280; Protein, 35 g; Fat, 15 g (49% cal.); Cholesterol, 110 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 90 mg.

Simmered Pork

Shoulder; Braised Red Cabbage, Kasha Pilaf with Parsley, Roasted Onions

Simmered Pork

Shoulder; Braised Red Cabbage, Kasha Pilaf with Parsley, Roasted Onions

Place beef in a stockpot with enough boiling water to cover. Return the water to a boil, reduce heat to a simmer, and skim the scum carefully.

Add the mirepoix and seasonings. Simmer until the meat is tender when tested with a fork. Transfer the meat to a steam table pan and add enough of the broth to barely cover (to keep the meat moist), or cool the meat with some of the broth in a cold-water bath and refrigerate. To serve, cut the meat into thin slices across the grain. Slice at an angle to make the slices broader. Serve each portion with Horseradish Sauce (p. 173), prepared horseradish, or mustard and with boiled vegetables, such as carrots, potatoes, or turnips. 6. Strain the broth and save for soups or sauces. If desired, use some of the broth to make horseradish sauce to accompany the meat.

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