Title: Pepper Beef Brisket
Categories: Meats
Yield: 8 Servings

4 To 5 pounds boneless beef
-brisket
2 tb Instant beef bouillon
-crystals
1 lg Onion, sliced
3 Ribs celery; cut into 2 inch
-pieces
2 Bay leaves
3 Clove garlic, minced
1 tb Whole pickling spice
2 tb Coarse-grind black pepper

Trim excess fat from beef; place in large Dutch oven; pour in enough water
to cover. Heat to boiling; add remaining ingredients except pepper. Reduce
heat and simmer, covered until beef is tender, about 3 1/2 hours. Remove
beef; place on broiler pan. Pat pepper over surface of meat; broil 6
inches from heat source until pepper begins to brown, about 3 minutes.
Serve hot or at room temperature. Slice meat diagonally across the grain.
Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Four Seasons Cookbook.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 2,
1999