Brisket of Beef with Carrots

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 2 lbs. fat brisket of beef
  • 2 tablespoons fat
  • 2 bunches</


Salt and pepper the meat and let stand several hours. Wash, scrape and cut carrot in small cubes. Place in kettle with meat, cover with boiling water and cook several hours or until meat and carrots are tender, and the water is half boiled away. Heat the fat in a spider, let brown slightly, add the flour and gradually 1