The following Braized Beef Brisket recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
- 2 to 3 pounds brisket, or round of beef
- 2 tablespoons Butter or Butter substitute
- 1 chopped onion
- 1 chopped carrot
- 1 tablespoon chopped parsley
- 1/2 cup diced celery
- 1 cup canned tomatoes
- Salt and paprika, to taste
Cut the meat into cubes; brown in hot frying-pan with drippings.
Stir the meat so it will cook quickly and not lose its juices. Tender cuts can be cooked whole.
Remove the pieces to a closely covered kettle that can be used either on top of the range or in the oven.
Rinse the pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat.
Cover tightly and cook slowly for two hours.
For the sauce, melt butter or butter substitute and brown the onion, and carrot in it. Add parsley, celery and tomatoes. Heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for another hour.
Serve with side dishes of steamed asparagus, green beans, challah bread or rolls, butternut squash, or sweet potatoes.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!