Ingredients: |
Ingredients: 2 3/4 lb. beef brisket
1 onion
1 bay leaf
4 whole cloves
4 whole peppercorns
3/4 lb. potatoes, peeled
3/4 lb. rutabagas, peeled and halved
3/4 lb. carrots, peeled
6 oz. bacon, cut in 1/2" dice
1 large onion, cut in 1/2" dice
2 minced garlic cloves
1/2 c. unsalted butter
2 tsp. salt
1 tsp. brown sugar
1 tsp. dried thyme
1 tsp. dried savory
1 tsp. marjoram
freshly grated nutmeg
1 Tbsp. flour
2/3 c. reserved broth
freshly ground pepper
1/2 c. heavy bream
minced fresh parsley
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Directions: |
Directions:Combine brisket, onion, bay leaf, cloves and peppercorns in pot. Add enough water to cover and bring to a boil. Reduce heat and simmer, covered, until brisket in tender, about 2 1/2 hours. Let cool completely in liquid. Drain, reserving liquid. Dice brisket into 1/2" pieces. Bring reserved liquid to simmer in saucepan. Cook potatoes, rutabagas and carrots separately in liquid until just tender. Drain, reserving 2/3 cup liquid. Cool vegetables. Cut into 1/2" dice. Fry bacon until just beginning to crisp. Add onion and stir until just beginning to color. Add garlic and stir 2 minutes. Add diced vegetables and 1/4 cup butter and stir until vegetables begin to color, about 10 minutes. Sprinkle with salt, sugar, thyme, savory and marjoram. Season with nutmeg. Sprinkle with flour and cook 3 minutes. Stir in reserved 2/3 c. broth and cook until mixture is thick, stirring constantly, about 5 minutes. Melt remaining 1/4 cup butter in skillet. Add diced brisket and cook until golden brown, about 7 minutes. Stir beef into vegetable mixture. Season with pepper. Stir in cream. Place in greased 13x10 oval gratin dish. Bake at 400º for 15 minutes. Reduce temperature to 375º and bake for another 30 minutes. Sprinkle with parsley. |
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