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Brisket Stew - meat
2 tablespoons vegetable oil
1 pound mushrooms, halved
3 plum tomatoes, peeled and cut into strips
1 yellow tomato, peeled and cut into strips
1 cup crushed canned tomatoes
Salt and freshly ground black pepper, to taste
2 quarts liquid (see note)
4 cups cooked beef brisket, cut into strips
1 1/2 to 2 cups cooked carrots
1/2 to 1 cup cooked celery
1 1/2 to 2 cups cooked onions
1 1/2 to 2 cups roasted red potatoes, diced
1 tablespoon arrowroot mixed with cup cold water
1 bunch fresh chives, snipped
Note: use brisket cooking juices mixed with canned beef broth
In a large flameproof casserole, heat the oil and cook the mushrooms
over high heat, shaking the pan, until they are golden brown. Lower
the heat and let them release their liquid. Add the plum tomatoes,
yellow tomato, and crushed tomatoes with plenty of salt and pepper.
Add the cooking liquid and bring to a boil. Simmer the mixture for
10 minutes. Add the brisket, carrots, celery, and cook the meat and
vegetables for 5 minutes or until they are heated through.
Stir the arrowroot and cold water until it is smooth. Stir it into
the hot liquid and continue cooking the stew for 5 minutes more.
Sprinkle with chives and serve at once.
Source: "Brisket with Bravura" Sheryl Julian
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