Beef Brisket w/ Browned Potatoes
Source of Recipe
internet
List of Ingredients
6 to 7 pound brisket of beef
Salt and pepper
2 medium onions
2 medium carrots
2 celery stalks
1 large tomato
2-1/2 pounds new potatoes, scrubbed
1/3 cup butter or margarine
1/4 cup all-purpose flour Recipe
Preheat oven to 350 degrees. Sprinkle beef brisket with salt and pepper; place in large skillet. Brown meat, on fat side only, over high heat. While meat is browning; prepare vegetables. Slice onions very thin. Pare carrots and celery in 1-inch pieces. Pour boiling water over tomato in bowl; let stand several minutes. Holding tomato on fork, peel skin with a sharp knife. Cut tomato in chunks.
When meat is well browned, remove it from skillet to a large Dutch oven. Add onion to skillet; sauté until golden. Spoon onion over meat; surround with carrot, celery, tomato. Add 1 cup water. Roast, covered, 2-1/2 to 3 hours, until meat is tender.
Prepare potatoes during last hour. Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt. Bring potatoes to boiling; boil gently, covered, 20 minutes, or until done, but not overly done. Drain; cool.
Peel while warm, using a sharp knife. Set peeled potatoes on a piece of paper towel and salt them lightly; turn with fingers to salt all over. Melt butter in large skillet over moderate heat. Add potatoes; cook 5 minutes, then turn carefully with broad spatula to brown all over - several minutes.
Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
MAKE GRAVY - Strain pan juices to remove vegetables. Press vegetables through strainer, reserve, purée. Skim fat from pan juices. In small bowl, combine flour with 1/4 cup water; stir until smooth. Add to pan juices, along with puréed vegetables. Bring to boiling, stirring until thickened. Serve with brisket.
Makes 10 to 12 servings
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