Brisket of Beef with Carrots

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. fat brisket of beef
  • 2 tablespoons fat
  • 2 bunches of carrots
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 1 cup carrot liquid


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 cup of carrot and meat liquid. Place in kettle with meat and carrots and boil until carrots become browned.