Grandma's Brisket
1 boneless beef brisket, 3 pounds
4 carrots, shredded
4 ribs celery, diced
1 onion, diced
Lawry's salt
pepper
1 15-oz can tomatoes
1 15-oz can tomato puree
bouillon cube
1 c. wine
4 carrots, shredded
4 ribs celery, diced
1 onion, diced
Lawry's salt
pepper
1 15-oz can tomatoes
1 15-oz can tomato puree
bouillon cube
1 c. wine
Sprinkle the brisket generously with the Lawry's salt and pepper. Brown the meat. Top with the onion, carrots, and celery. Add wine, tomatoes, tomato puree, bouillon cube. Cook in a slow (325 degree) oven until meat is tender and falls apart.
Published by Lilian Vaughan
I'm interested in preparing simple, environmentally friendly, home-cooked meals for my family, as well as growing some of our own fruits and vegetables. I try to make our backyard garden as environmentally... View profile
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