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Results 31 - 40 of 87 for brisket vegetables
31. JAN'S BRISKET
Put brisket in a roaster pan. Mix ... and roast for 1 hour. Check occasionally; don't let the sauce cook out; add a little water, if necessary.
32. BRISKET STEW
Seer meat 2 to 3 ... Place meat back in sauce. Cover and simmer for 1 1/2 hours. Add potatoes and vegetables and cook for an additional 1/2 hour.
Make 8 small slits in beef and insert garlic. Set meat aside. In heavy cooking pot saute onions in oil until transparent. Sprinkle one side ...
In large soup pot, add ... from chuck and brisket, discard, and cut meat ... fresh and canned vegetables and spices and simmer at ... if necessary. Freezes well.
Fill 8 quart stock pot ... cabbage. Simmer until vegetables are just cooked. Serve a ... Parmesan cheese on top. Crusty French bread is recommended!
36. BUCKEYE BEEF
Heat oil in Dutch oven. Add onion and saute until limp. Add Bouquet Garni, vinegar, bouillon and Worcestershire sauce. Bring to boil, lower ...
In Dutch oven, brown brisket in oil. Combine juice and ... until meat and vegetables are tender; baste meat occasionally. ... sauce. Serves 6 to 8.
Place brisket in large kettle or Dutch ... remaining salt, and pepper. Simmer 20 to 30 minutes or until barley is tender. Serves 10 to 20 people.
39. SOUP
Pour boiling water over beef to cover in large saucepan. Boil meat until meat is loosened from bone; cool. Remove bone and excess fat. ...
40. VEGETABLE SOUP
Boil meat, tomatoes, celery, onions, bell pepper, salt and pepper over medium heat in uncovered pot for 1 hour. Add carrots, turnips and ...
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