Recipe - Dutch Beef Brisket

2 pound Beef brisket
1 One half cup Water
1 teaspoon Salt
4 md Potatoes; pared and
quartered
4 md Carrots; cut or sliced up
3 md Onions; chopped
1 teaspoon Salt
One fourth teaspoon Pepper
Snipped parsley
Prepared mustard or
horseradish

1. Heat beef, water and 1 teaspoon salt to boiling in Dutch oven. reduce
heat.

2. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions,
sprinkle with salt and pepper.

3. Cover and simmer until beef and vegetables are tender, about 45 minutes.

4. Drain meat and vegetables, reserving broth. Mash vegetables or puree in
food mill, mound on heated platter.

5. Cut beef across grain into thin slices, arange around vegetables.
Garnish with parsley, serve with reserved broth and the mustard.
Posted to recipeludigest Volume 01 Number 418 by RecipeLu
recipelu@geocities.com on Dec 30, 1997