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Beef, Boiled Beef




Source of Recipe


“The New York Times Cookbook”, 1961, Craig Claiborne


Recipe Introduction


Note: “Use the remaining broth for soups, or freeze for further use.”



Recipe Link: http://communities.msn.com/recipesfornoncooks/meats.msnw

List of Ingredients




3 pounds lean beef brisket

Boiling water

2 leeks, trimmed and washed well

1 teaspoon thyme

1 bay leaf

1 carrot, scraped and left whole

1 medium onion, peeled

1 small stalk celery with leaves

12 peppercorns, slightly bruised

Salt to taste

HORSERADISH SAUCE:
3 tablespoons butter

3 tablespoons flour

1-1/2 cups boiling beef broth or bouillon

Horseradish, to taste.


Recipe



1. Place the brisket in a Dutch oven or heavy skillet in which it will fit compactly. Pour boiling water over it barely to cover. Return to a boil and reduce the heat. Spoon off all the grease and scum.

2. Add the remaining ingredients and cover lightly. Simmer 3 to 4 hours until the meat is tender.

3. To make Horseradish Sauce, Melt the butter in a saucepan, add the flour and stir with a wire whisk until blended. Add the boiling broth all at once, stirring vigorously with the whisk until the mixture is smooth and thickened. Season with horseradish. (Makes about 1-1/2 cups.)

4. Slice the beef and serve with the sauce.

Serves 6