4 lb Boneless Beef Brisket 3 md Onions; cut in eighths 21 oz Condensed Beef Bouillon; -undiluted 2 cn Water 2 Bay Leaves 1/4 ts Pepper 4 md Carrots; peeled and cut in -2" chunks 4 md Potatoes; peeled and cut in -quarters Salt Parsley; minced
HORSERADISH SAUCE:
1/4 c White Horseradish 1/4 c Mayonnaise In a Dutch oven, brown meat on all sides, fat side first; remove meat. Add onions to drippings and saute until tender. Add bouillon, water, bay leaves, pepper and meat. Bring to a boil; cover and simmer 1 1/2 hours. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices. Lift fat from broth. Add meat to broth and bring to a boil. Reduce heat and simmer 30 minutes or until meat is almost tender. Add carrots and potatoes. Cover and cook over medium-low heat about 30 minutes or until meat and vegetables are tender. Add salt. Discard bay leaf. Arrange meat and vegetables on a warm serving platter and spoon on some broth. Sprinkle with parsley. Mix horseradish and mayonnaise together and serve with meat. -----
How To make Boiled Beef's Videos
Darlene's Concoctions - Boiled Beef
Cut your roast to desired size cubes and bring to a boil. Add salt, pepper, broth base or whatever you like.
Turn burner down and let simmer for 1.5 hours. Keep checking to be sure you have enough water. You're done!
During the last 20 minutes of cooking, you can add potatoes, onions, etc., and you have beef stew! Just bring the heat up a bit to a strong simmer after adding the vegetables so they will cook. You can thicken the broth as desired.
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How to Boil Beef
Simple instruction on how to boil beef To boil beef, use 1 kg of beef and place it inside 3 litres of boiled water. Boil and add black peppercorns, bay leaves, carrots, and onions. Boil for an hour. Take the solution off the stove and add salt. Boil for an hour again before taking it out to serve.
Ingredients: 1 kg of beef 3 litres of water 1 piece of carrot 1 onion 1 tablespoon of black peppercorns 3 pieces of bay leaves 1 tablespoon of salt
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How to Cook Boiled Beef Brisket with Recipe!
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Beef Tongue Tacos
This beef tongue speaks for itself (sorry I had to).
Something I find interesting about food is that our experiences with it change as we grow. When I was younger my dad often came home with beef tongue. I always thought the texture was weird and even though I ate it, I never truly appreciated it.
It wasn’t until my twenties that I accepted the fact that it was really just another cut of beef, and I’ve since grown to love it. It’s a good reminder to me to stay curious and open minded when it comes to food and cooking.
Like any tough cut, tongue needs to be tenderized (though sliced thin and grilled is great too). It’s often traditional to boil it for this step, but I decided to combine boiling with smoking to achieve the texture I was looking for. Let me know if you’ve tried tongue! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video!