Monday, December 14, 2009

Dutch Oven Brisket Stew Recipe

    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.

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