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Crawfish Stuffed Beef Brisket Recipe

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This recipe for Crawfish Stuffed Beef Brisket, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Doming Trant
Added: Wednesday, July 11, 2007


1 medium or large trimmed beef brisket (as much fat removed as possible)
salt, pepper, red pepper, thyme and other seasoing to taste
2 medium onions, chopped
1 bell pepper, chopped
3 stalks celery, chopped
4 toes garlic, minced
1 or 2 tablespoons of oil or butter
1 lb. La. crawfish tails
1/2 cup of water
1 bunch green onions, chopped
handfull chopped parsley
1 cup seasoned bread crumbs

Slice the brisket down the center to make a pocket. The brisket will have two flaps still connected at one end, season the inside of the flaps to taste.
Saute onions, bell pepper, celery, garlic and add salt, red and black pepper, cook in oil or butter for about 20 minutes. Add crawfish tails and saute for 10 minutes, add up to 1/2 cup of water if needed to keep from drying out. Stir in green onions, parsley and bread crumbs unitl mixture is the consistency of thick paste. Turn off the heat and let cool. Spread stuffing on the bottom flap, place the top flap over the stuffing and close the pockets. Season the outside to taste. Place in baking pan and cover the top with foil. Cook in 325 oven for 4 hours.




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