Vermont Beef Brisket
|Beef brisket||4 Pound|
|Instant meat tenderizer||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Powdered cloves||1⁄4 Teaspoon|
Moisten 1 (4-lb.) piece beef brisket on both sides with water and sprinkle each side with half the 1 tablespoon instant meat tenderizer.
Pierce meat all over with sharp-tined fork.
Place meat in a heavy skillet or Dutch oven and add 2 cups each water and coarsely chopped onion, 1 cup chopped celery leaves, 1 bay leaf, 1 tablespoon salt and 1 teaspoon pepper.
Bring to a boil, reduce heat, cover and simmer 2 hours until meat is tender.
Combine 2 cups soft bread crumbs, 1/4 cup each prepared mustard and maple blended syrup, and 1/4 teaspoon powdered cloves.
Remove meat from Dutch oven and drain well.
Spread top of meat with crumb mixture and broil 6 inches from source of heat 5 minutes.
Serve hot or cold.