Few foods are as filling, nor carry a taste thats
found while being slow cooked in a Dutch Oven.
Like a cast iron skillet, that's flavored by the last
meal cooked, adding to its flavor, charcaol also
adds to the taste.
Easy to prepare, easy to cook, almost, put on auto
pilot. If you wish you can spend the night watching the
charcoals feel free to skip the dutch oven and use a
crockpot.
10# beef brisket 5# potatoes peel on 2# fresh corn
2# fresh carrots peel on 1# frozen peas 2 garlic wedges
2 sweet onions 5 celery stocks salt and pepper
Into crockpot brisket garlic, onoin, celery cook over night
onions, celery, cut into bite sizes, garlic diced. Add
water to well cover the brisket: note cut before cooking
Sherd brisket in the A.M. then into a large dutch oven
(14 inches deep) or that same crockpot
Potatoes and carrots cut into bite size pieces.
Add all ingredients, mix add additional water if needed.
Either over charcaols or low fire for 3-4 hours, or
placed back into crockpot on low for 3-4 hours
Add water if needed to maintain liquid for that stew
So you see how easy is this recipe, but for a stew very
good. This will feed 8-10 hungry people.
Monday, December 14, 2009
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