PINOY BEEF BRISKET

FILIPINO RECIPE ~ BEEF BRISKET ~

PINOY BEEF BRISKET INGREDIENTS

750 g. slab of beef brisket
1 whole onion
1 whole garlic
a bunch of leeks
a carrot
a tablespoonful of peppercorns
a bay leaf
salt

For the gravy:
about 1/3 c. of butter
2 tbsps. of flour
3-4 c. of beef broth
1 tbsp. of steak sauce (optional)
chopped parsley for garnish

PINOY BEEF BRISKET PROCEDURE

• Place the beef brisket in a large saucepan or crackpot. Cover with water. Add the vegetables and spices. Season with salt. Cook over low heat until tender, about 2-3 hours.

• Remove the beef with a slotted spoon, transfer to a plate and cool completely. Wrap in cling film and chill for at least an hour or until firm. Cut into bite-size pieces or into 1/2-inch thick slices.

• Set aside.  Strain the broth and cool.

• Make the gravy. Melt the butter in a saucepan. Add the flour all at once, stirring. Cook over medium heat until the mixture is light brown in color. Pour in the broth a little at a time, stirring constantly.

• Add as much or as little broth depending on how thick you want your gravy. When the desired consistency is reached, add the cut beef brisket to the gravy and cook until heated through. Off the fire, add the steak sauce and chopped parsley and stir to blend.