Peppery Beef Pot Roast Recipe
Ingredients
| 4 pounds boneless beef brisket | ||
| Peppercorns | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| 2 tablespoons fine dry bread crumbs | ||
| 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.
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.
Chef
