Brisket of Beef Kensington

Brisket of beef Kensington-TWA

Ingredients:
5 1/2 lbs. fresh brisket of beef, deckel off, well trimmed
6 qts. water
1 ea. large carrot
3 ea. stalks celery
1 ea. medium onion
2 ea. bay leaves
1/2 ea. crushed peppercorns
3 tbsp salt
Horseradish Sauce:
4 tbsp butter
6 tbsp all purpose flour
2 1/2 cups beef stock (bouillon)-hot
1 tsp Coleman’s dry mustard
3/4 cup half and half
1 tsp salt
1/2 tsp Worcestershire sauce
1/16 tsp white pepper
2 tsp prepared horseradish
2 tsp sugar

Procedure:
1. Rinse brisket thoroughly in cold water.
2. Bring 6 quarts of water to a boil.
3. Add meat and return to a boil. Turn heat down and cover loosely. Simmer for 1 1/2 hours.
4. Add salt, carrot, onion, celery, baya leaves and pepper.
5. Continue simmering until meat is tender to the fork, about 2 1/2 hours. Discard vegetables.
6. Remove meat from staock (bouillon) and keep warm. Meanwhile, prepare sauce.
7. Slice meat against the grain into 1/4 inch slices, top with a littel sauce. Sprinkle with chives or chopped parsley. Serve balance of sauce separately in sauce boat.
8. Recommended accompaniment boiled potatoes, peas and carrots....
*Note left over meat can be made into a cold beef salad...
Trim beef of all surface fat
Cut beef into small strips
Marinate beef in oil and vinegar dressing
Serve with crisp leaves of butter lettuce
Garnish with hard boiled eggs, tomatoes, pickles, asparagus spears, olives and radishes or
Combine beef with strips of Swiss Gruyere and or thin slices of garlic sausage.

Procedure for horseradish sauce:
1. Heat butter in sauce pan until foam begins to subside.
2. Before butter is allowed to turn brown, stir in the flour.
3. Over low heat, cook mixture for two minutes without browning.
4. Add bouillon, stir until smooth, return to boiling. Turn down
heat and simmer for 10 minutes.
5. Add half and half, return to boil and simmer for another 5-10 minutes.
6. Dilute mustard with a littel water into a paste and mix with horseradish.
7. Add remaining ingredients, including the horseradish mixture and mix well.
*Note retain balance of bouillon and use for other purposes such as soups
or sauces.

Number Of Servings:Yield 3 lbs (8-10 portions)




			Brisket of beef Kensington-TWA Ingredients: 5 1/2 lbs. fresh brisket of beef, deckel off, well trimmed 6 qts. water 1 ea. large carrot 3 ea. stalks celery 1 ea. medium onion 2 ea. bay leaves 1/2 ea. crushed peppercorns 3 tbsp salt Horseradish Sauce: 4 tbsp butter 6 tbsp all purpose flour 2 1/2 cups beef stock (bouillon)-hot 1 tsp Coleman’s dry mustard 3/4 cup half and half 1 tsp salt 1/2 tsp Worcestershire sauce 1/16 tsp white pepper 2 tsp prepared horseradish 2 tsp sugar Procedure: 1. Rinse brisket thoroughly in cold water. 2. Bring 6 quarts of water to a boil. 3. Add meat and return to a boil. Turn heat down and cover loosely. Simmer for 1 1/2 hours. 4. Add salt, carrot, onion, celery, baya leaves and pepper. 5. Continue simmering until meat is tender to the fork, about 2 1/2 hours. Discard vegetables. 6. Remove meat from staock (bouillon) and keep warm. Meanwhile, prepare sauce. 7. Slice meat against the grain into 1/4 inch slices, top with a littel sauce. Sprinkle with chives or chopped parsley. Serve balance of sauce separately in sauce boat. 8. Recommended accompaniment boiled potatoes, peas and carrots.... Note left over meat can be made into a cold beef salad... Trim beef of all surface fat Cut beef into small strips Marinate beef in oil and vinegar dressing Serve with crisp leaves of butter lettuce Garnish with hard boiled eggs, tomatoes, pickles, asparagus spears, olives and radishes or Combine beef with strips of Swiss Gruyere and or thin slices of garlic sausage. Procedure for horseradish sauce:* 1. Heat butter in sauce pan until foam begins to subside. 2. Before butter is allowed to turn brown, stir in the flour. 3. Over low heat, cook mixture for two minutes without browning. 4. Add bouillon, stir until smooth, return to boiling. Turn down heat and simmer for 10 minutes. 5. Add half and half, return to boil and simmer for another 5-10 minutes. 6. Dilute mustard with a littel water into a paste and mix with horseradish. 7. Add remaining ingredients, including the horseradish mixture and mix well. *Note retain balance of bouillon and use for other purposes such as soups or sauces. Number Of Servings:Yield 3 lbs (8-10 portions)