Brisket of Beef Stewed with Peppercorns, and Vegetables; Thick Gravy
Ingredients
Directions
Prepare
Cut the brisket into large pieces.
Place the beef in a pot with enough water to cover it.
Add peppercorns and chopped vegetables.
Season with coarse sea salt to taste.
Cook and serve
Bring the mixture to a boil.
Reduce heat and simmer until the beef is tender.
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
- Main protein; slow simmering breaks down its connective tissue so it becomes tender.
- Peppercorns
- Add sharp, aromatic pepper flavour to the cooking liquid.
- Vegetables
- Flavour the cooking liquid and add aroma as they soften.
The step that matters
Simmer until the beef is tender. Brisket is tough connective tissue that needs long, gentle simmering to break down into gelatin. Boiling hard toughens the meat and makes it stringy, so keep the liquid at a gentle simmer.
“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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