Recipe by Cattlemen's Beef Board and National Cattlemen's Be
"National Beef Cook-Off winning recipe from 1974 by Howard Camden of Michigan. A beef brisket is slow roasted with a variety of vegetables in a red wine sauce."
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well-trimmed beef brisket
celery including leaves, chopped
chopped fresh dill
beef bouillon granules
freshly ground pepper
dry red wine
dry wine vinegar
carrots, cut into 1-1/2 inch pieces
parsnips, cut into 1-1/2 inch pieces
Chopped fresh parsley
I use this to make my pot roast sandwiches as it is perfect. Just add mashed potatoes on the side and serve the sandwich open-faced over sour dough bread. Delicous and couldn't be easier.
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