MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Brisket & Roots
Categories: Beef, Vegetables, Herbs, Wine
Yield: 8 Servings

1 tb Canola oil
2 lb Flat, first-cut brisket
3 md Onions
6 Allspice berries
2 ts Chopped fresh thyme
1 ts Sweet paprika
1/2 ts Salt
1/2 ts Freshly ground pepper
2 Bay leaves
1 c Dry vermouth
3 c Beef broth
4 md Carrots
3 md Parsnips
1 md Rutabaga
1 ts Dijon mustard
2 ts Arrowroot
1 1/2 tb Water

Preheat oven to 325ºF/160ºC. Heat oil in a Dutch oven over
medium-high heat. Add brisket and cook until browned, 3 to
5 minutes per side. Transfer to a large plate and set
aside.

Add onions to the pot; cook, stirring frequently, until
softened, about 2 minutes. Stir in allspice, thyme,
paprika, salt, pepper and bay leaves, then pour in
vermouth (or wine). Bring to a boil. Cook for 3 minutes.

Stir in broth and return the brisket to the pot along
with any accumulated juices. Bring to a simmer. Cover,
place in the oven and bake for 1 1/2 hours. Meanwhile, cut
carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.

Transfer brisket to a plate. Using a slotted spoon,
remove and discard bay leaves and allspice berries. Stir
mustard into the sauce. Add the carrots, parsnips and
rutabaga. Return the brisket to the pot; cover and bake
for 1 hour more.

Test vegetables and brisket for tenderness by piercing
with the tip of a sharp knife. As they get done, transfer
to a cutting board or platter, cover with foil and set
aside. If necessary, continue to cook, testing for
doneness every 20 minutes. Total cooking time for the
brisket may range from 2 1/2 to 5 hours, depending on the
particular piece of meat.

Skim fat from the sauce. Place the pot over high heat and
bring to a boil. Cook for 5 minutes, stirring
occasionally, to reduce and intensify flavors. Dissolve
arrowroot in 1 tablespoon water (or cornstarch in 2
tablespoons water); add to the simmering sauce and cook,
stirring constantly, just until thickened, about 10
seconds.

Slice the brisket thinly against the grain and arrange
slices on a serving platter. Using a slotted spoon, mound
the vegetables around the brisket. Spoon half the sauce
over the meat and vegetables; serve remaining sauce
separately.

Servings 8

• Calories 259 • Fat 7 g • Cholesterol 48 mg • Sodium 271
mg • Carbohydrate 21 g • Protein 20 g

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Archives

MMMMM

... You can't get butter from a chicken no matter how hard you try.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Dinner
Categories: Beef, Vegetables, Potatoes
Yield: 6 Servings *

6 lb Corned beef brisket
2 lg Sweet onions; sliced
2 cl Garlic; minced
6 Whole cloves (opt)
2 Turkish bay leaves
6 md Red potatoes; pared
6 md Carrots; scraped

MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Cream cheese
3 tb Fresh grated horseradish

Place corned beef in pot and barely cover with hot water;
add onion, garlic, cloves and bay leaves. Cover and simmer
(do not boil) 1 hour per pound of meat or until fork
tender. Remove meat from liquid; add potatoes and carrots.
Cover, bring to boiling and cook 15 minutes. Stir. Continue
cooking 20 minutes longer or until vegetables are done.

To carve corned beef, cut at slight angle across the grain,
making thin slices. Since the grain goes in several
directions, you will need to switch course, too. Serve
with horseradish sauce.

HORSERADISH SAUCE: Soften cream cheese and fluff with mixer.
Beat in grated, prepared horseradish. Makes 1 1/2 cups.
Chill if sauce is made ahead of time. Mound in bowl and
garnish with snipped parsley.

* Serves 6 with leftovers for corned beef sandwiches

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... It doesn't seem that anything made there could be delicious.
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