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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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From a Better Homes and Gardens and Planters Peanut Oil recipe booklet (1990). Careful for peanut allergies. You can always use a vegetable oil if there is an allergy. Ingredients:
4 lbs beef brisket |
1 garlic clove, halved |
2 tablespoons peanut oil |
1/2 cup vinegar |
1/2 cup ketchup |
3 tablespoons brown sugar |
1/4 teaspoon salt |
1 cup celery leaves, chopped |
2 medium onions, sliced |
6 large carrots, cut into sticks |
Directions:
1. Rub the beef with the garlic.
2. In a 4 1/2 quart Dutch oven, brown beef in hot peanut oil. Drain off the fat.
3. Stir together the vinegar, ketchup, brown sugar and salt and pour over the meat.
4. Add celery leaves and onions. Bring to boiling: reduce heat. Cover and simmer about 2 hours.
5. Add the carrots and cook 30 minutes or until beef and vegetables are tender.
6. Transfer beef and vegetables to a serving platter; keep warm.
7. Skim off fat from juices in the Dutch oven. Boil the juices, uncovered, 5-8 minutes or till reduced to about 1 cup.
8. Serve juices with the meat.
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