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Beef Tremblant 1747




Source of Recipe


the web


List of Ingredients




3 lb To 4 lb fat end of a brisket
-of beef
2 tb Allspice berries
2 ea Onions
2 ea Peeled turnips
1 ea Carrot
SAUCE1
4 tb Butter
4 tb Flour
5 c Gravy or strong beef stock
1 tb Mushroom ketchup
1 tb Browning (optional)
1/2 c White wine
A few carrots and turnips;
-sliced thinly
SAUCE2(ALTERNATIVE
3 tb Chopped parsley
1 ea Onion; finely chopped
4 ea Pickled cucumbers or dill
-pickles; finely chopped
2 1/2 c Good gravy or beef stock
-(from cooking the brisket)
1/4 ts Pepper
1 ts Salt
1 ts Butter rolled in 1 tsp flour
1 ea Pickled walnut; crushed
1 tb Capers

Recipe



Tie up the brisket with strong thread or string. Cover it well with water in a braising-pan and bring it to the boil. Skim. Salt the water and add the spice and vegetables. Simmer until tender, for about three hours. Remove the meat. To make the sauce (1), first melt the butter in a saucepan, then add the flour, cook a little and stir until smooth. Slowly stir in the gravy, ketchup, browning, wine and sliced vegetables; bring to the boil and simmer until the vegetables are tender. Season with pepper and salt. Skim the fat from the surface and serve the brisket in the sauce. Serve with pickles. For a sharper sauce (2), put the parsley, onion and cucumbers into the gravy, season, bring to the boil, and then simmer. Add the butter rolled in flour to thicken the sauce, then the pickled walnut and the capers. Simmer for 10 minutes and then pour over the beef.

Serves 6.