Chicken about Beef

My Aunt Molly used to make brisket of beef and every time we went to her house for dinner, we could not eat all that day because Aunt Molly got enraged if we did not take three portions apiece. Her eyes would dart from one person to another, and God help us if our plates were empty. Since then I have had very mixed feelings about brisket of beef. I like it, but it frightens me.

Brisket of Beef

INGREDIENTS

6 to 7 pound fresh brisket of beef, excess fat trimmed

Use pan with rack. In bottom of pan, put the following chopped vegetables:

1 large onion
1 green pepper
1 parsnip
3 celery stalks
2 carrots
Seasoning (Season-All Salt), to taste
3 to 4 cups boiling water
2 tablespoons catsup
1/2 cup sherry or other wine
Parsley and radish roses for garnish

Season trimmed brisket with Season-All Salt. Add 3 cups boiling water and catsup to vegetables in bottom of pan. Place rack over vegetables and put brisket, fat side up, on rack.

Cover pan with aluminum foil and puncture holes in foil with a fork. Place in 450 degree oven for 30 minutes. Reduce heat to 350 degrees and roast 3 to 3-1/2 hours or until meat is fork tender. Add more water during roasting, if necessary. Add sherry or other wine when meat is almost done (last 1/2 hour of cooking).

Pureé vegetables and liquid in pan for gravy. Keep hot while you slice meat with an electric knife. Arrange meat on warm serving platter. Garnish with parsley and radish roses. Pass gravy.

What, no garlic! If you would like to add garlic, squeeze a clove or two in your garlic press and season meat with garlic and Season-All Salt at the same time. Or add to liquid with vegetables. Flavor will mellow in cooking.

Serves 10 hungry people