Dutch Butter Cake
INGREDIENTS:
2 lb Beef brisket
1 1/2 c Water
1 ts Salt
4 md Potatoes; pared and
-quartered
4 md Carrots; sliced
3 md Onions; chopped
1 ts Salt
1/4 ts Pepper
Snipped parsley
Prepared mustard or
-horseradish
2 lb Beef brisket
1 1/2 c Water
1 ts Salt
4 md Potatoes; pared and
-quartered
4 md Carrots; sliced
3 md Onions; chopped
1 ts Salt
1/4 ts Pepper
Snipped parsley
Prepared mustard or
-horseradish
1. Heat beef, water and 1 teaspoon salt to boiling in Dutch oven. reduce heat.
2. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions, sprinkle with salt and pepper.
3. Cover and simmer until beef and vegetables are tender, about 45 minutes.
4. Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter.
5. Cut beef across grain into thin slices, arange around vegetables. Garnish with parsley, serve with reserved broth and the mustard.
2. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions, sprinkle with salt and pepper.
3. Cover and simmer until beef and vegetables are tender, about 45 minutes.
4. Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter.
5. Cut beef across grain into thin slices, arange around vegetables. Garnish with parsley, serve with reserved broth and the mustard.