Brisket of Beef Stewed with Peppercorns, and Vegetables; Thick Gravy
Ingredients
Directions
Prepare
Cut the brisket into large pieces.
In a large pot, add the brisket, cover with water, and season with salt and peppercorns.
Cook
Bring to a boil, then reduce heat and simmer until the beef is tender.
Add chopped vegetables of your choice and cook until they are soft.
Serve
Serve with thick gravy made from the cooking liquid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brisket of beef
- Provides the main meat, which becomes tender through long, gentle simmering.
- Vegetables
- Add bulk, sweetness and texture as they soften in the cooking liquid.
- Peppercorns
- Add a sharp, aromatic heat that seasons the cooking liquid.
The step that matters
Simmering the beef until tender. Brisket is a tough cut rich in connective tissue. Gentle simmering at a low heat slowly breaks that tissue down into gelatin, making the meat tender. Boiling hard can toughen the meat and cause it to dry out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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