Jenel and Patricia sneak a taste
Chef's Salt
Beef base, available in most groceries in the soup aisle
Boiled Beef Brisket
8 servings
1 whole beef brisket, not closely trimmed
Enough water to cover meat in the pot
1 tbsp salt for each quart of water used
12 bruised black peppercorns
1 bay leaf
1 clove garlic crushed
1 small bunch parsley tied with two celery stalks, each stalk stuck with 1 clove and 1 leek
1 celery root
2 large onions with skin left on, split crosswise in half
3 tbsp Chef's Salt
Place all vegetables in large soup pot. Add the spices, and the parsley tied with the celery and leeks. Rub the meat with chef's salt and place it in the pot on top of the vegetables. add enough water to cover then add another inch of water on top. Cover the pot and bring to a boil over medium heat. Check every ten minutes and as soon as it begins to boil reduce heat and simmer.
Simmer for two hours being sure that the liquid does not boil. Remove from heat after two hours and let brisket stay in pot for another hour.
Remove the boiled beef brisket from the pot to a cutting board. Let stand for ten minutes. trim fat and throw away. Slice meat against the grain place sliced brisket into Roasting Pan. Strain enough liquid into pan to barely cover meat. Cover the roasting pan with lid or foil and cook in oven at 200 degrees for 30 minutes. Serve
My secrets (actually my Dad's)
Do not allow water to continue to boil instead of simmering or you will dry out the meat and it will take much longer to get tender.
Also simmer beef bones(or use a beef base) in remaining liquid, then strain and you will have an excellent soup stock.
If brisket is prepared correctly using this recipe you will have a very tasty and tender beef dish. Remember it will never be stringy if sliced against the grain. Enjoy.