Peppery Beef Pot Roast
|Boneless beef brisket||4 Pound|
|Salt||1 1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Fine dry bread crumbs||2 Tablespoon|
|Garlic salt||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Onion||1 , sliced|
Have butcher pound brisket flat.
Put on board; with a heavy knife score the meat lengthwise and crosswise on both sides.
Put peppercorns in a small cloth bag and crush with hammer or mallet.
Sprinkle meat with crushed peppercorns, salt, allspice, bread crumbs, and garlic salt.
Roll very tightly lengthwise.
Cut into two crosswise pieces.
Tie firmly with string.
Put on a rack in heavy kettle.
Add hot water and onion.
Simmer, covered, for 4 hours, or until tender, adding more water if necessary.
Serve hot; or cool in the broth, then chill.