Brisket with Sweet Potatoes
2 tb Oil or chicken fat 3 1/2 lb Boneless beef brisket 2 Stalks celery -- finely Chopped 2 lg Carrots -- finely chopped 1 lg Onion -- finely chopped 2 c Beef stock or boullion 1 c ...
Ingredients
- 2tbsp oil or chicken fat
- 31/2 lb boneless beef brisket
- 2stalks celery -- finely
- 1large onion -- finely chopped
- 2cup beef stock or boullion
- 1cup water
- 11/4 ts cinnamon
- 1/4tsp nutmeg
Directions
- 1
2 tb Oil or chicken fat 3 1/2 lb Boneless beef brisket 2 Stalks celery -- finely Chopped 2 lg Carrots -- finely chopped 1 lg Onion -- finely
- 2
Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking
- 3
Add additional fat if needed
- 4
Set aside
- 5
Don't be concerned if the brisket has to be squeezed against the sides of the pot
- 6
it will shrink considerably during cooking.) In the oil remaining in the cooker, saute the celery, carrot, and onion for 3 minutes, stirring
- 7
Add the beef stock, water, cinnamon, nutmeg, and allspice
- 8
Submerge the rack into this mixture, and place the meat on it with the fat side facing up