Main Dishes:

Vermont Beef Brisket

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Ingredients

1 (4-pound) beef brisket
1 tablespoon meat tenderizer
2 cups water
2 cups coarsely chopped onion
1 cup chopped celery leaves
1 bay leaf
1 tablespoon salt
1 teaspoon pepper
2 cups soft bread crumbs
1/4 cup prepared mustard
1/4 cup maple syrup
1/4 teaspoon cloves

Instructions

Moisten beef brisket on both sides with water and sprinkle with meat tenderizer. Pierce meat all over with a sharp fork. Place meat in a heavy skilet or Dutch oven and add 2 cups water, chopped onion, celery leaves, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer 2 hours until meat is tender. Combine bread crumbs, mustard, maple syrup and cloves. Remove meat from skillet and drain well. Spread top of meat with crumb mixture and broil for 5 minutes. Serve hot or cold. Serves 6 to 8 people.

Mary Kastor
Rock Island