Brisket Of Beef Pot Roast
|Fresh beef brisket||3 (Or 4 Pound)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Onions||3 Large, thinly sliced|
|Bay leaf||1 , crushed|
|Flour||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Trim off part of the beef fat.
Wipe the meat with a damp paper towel.
Place the beef in an enamel lined, castiron casserole or a heavy saucepan over moderate heat.
Let brown in its own fat on all sides, seasoning with salt and pepper as it browns.
Remove the beef.
Pour off all the fat from the pan and add the sliced onions.
Lay the beef over them.
Add the bay leaf and allspice.
Cover and simmer one hour.
Turn the brisket over and simmer two hours longer, basting occasionally.
Remove the meat to a platter.
Strain the liquid, measure it and return it to the pot.
Blend the flour (one and one third tablespoons for each cup of broth) with as little cold water as possible.
Stir into the broth.
Bring to a boil and add seasonings if needed.
Lower the heat, replace the beef in the gravy and simmer one hour or until tender.
Cut the meat into thin slices.
Arrange on a hot platter, slices overlapping.
Cover partially with gravy and garnish with chopped parsley.