Cut brisketinhalf. Inalargeresealableplasticbag, combine the Worcestershire sauce, chili powder, bayleaves, garlic, celery salt, pepper and liquid smoke if desired
Remove ribs andvegetables to anoven proof dish andplaceinoven to keep warm. This recipehad very minimal effort required first thing this morning but hadmaximumflavour when it came to sitting down andeatingaftera very busy dayindeed
This recipe when i saw it here want to try it & it wasa super doper hit. Beef is ameat which i prepare more often after chicken while mutton is least preferred in my house
Cover the pot andcarefullyplace it in the oven. Heataheavy Dutch oven over high heat. Evenly sprinkle the brisketall over with flour, shaking off excess
I cameacross this recipe, which originally uses lambshanks, and knew I had to try it. Although we used beef ribs, which are full of meatand so tender when cooked slowly, this dish hada wonderful tasteand even when full you can't stop wondering whether you could fit in some more
two andahalf hours of pressure cookingbeef stock will leave your home smelling like asteakhouse. Between startinga new job, moving to a new house anda couple of other factors, I've been away from the blog for abouta month
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