Brisket of Beef Stewed
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Stew it in sufficient water to cover the meat ;
- when quite tender, take out the bones, and skim off the fat ;
- add to the gravy, when strained, a glass of wine and a little spice tied up in a muslin bag.
- Ha^'e ready either mushrooms, truffles, or vegetables boiled, and cut into shajDes.
- Lay them on and round the beef ;
- reduce part of the gravy to a glaze, lay it on the top, and pour the remainder into the dish.
- It is a good piece to stew, as it may be cut from the bone, and of any size.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Sieve