In general terms, beef brisket is not a quality cut of beef. That is why I recommend using it to make a stew. This Beef Brisket Stew Recipe is very quick to prepare (less than 15 minutes), although, the longer you let it simmer, the better it gets.
- 1To start heat a large pot with a thin layer of oil in the bottom, cut 1/2 lb. to 3/4 lb of beef brisket into small cube shapes. Put all of these pieces in a bowl and season with salt and pepper. Now add plain white flour and toss the cubes until they are lightly covered with flour. Drop those into the hot pot with oil until they are brown and reduce heat.
Now add 1/4 cup of red wine (cheap stuff), a few pinches of summer savory, chopped garlic (2tblsp.) and 2 large Bay leaves. Let that simmer on low heat while you prep your veggies.
- 1Take 3-4 medium red potatoes and cut them into small cubes. Chop 1/2 of a large white onion in small pieces. Cut 1 large carrot into small pieces. Take 2 celery stalks and slice into small pieces. Chop about 1 cup white mushrooms into halves or quarters.
Turn up the heat on your pot and add all of your veggies at once. Now fill the pot to half full wiht chicken stock, and then to the top with cold water. Once your stew starts to boil, turn down the heat so that it just bubbles. You will need to let this simmer for at least 1 hour. I usually let my Beef Brisket Stew simmer for about 3 hours.
- 1If your stew is not thick enough when you are ready to eat it, you will need to make a ‘rue’. to do this, melt 3 tblsp. of butter (not margarine) on low heat in a saucepan. Now, slowly add white flour until you get a thick mixture, about the same cinsitency as toothpaste. Slowly whisk that ‘rue’ into your stew. Do not over-do this step. The rue will cook into your stew and will thicken the longer it cooks.
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