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Peppery Beef Pot Roast

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Ingredients
  Boneless beef brisket 4 Pound
  Peppercorns 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Dry Curry
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
250 Minutes
Servings: 
8

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