Trim and discard visible fat from brisket. Heat corn oil in 5 quart Dutch Oven Place the vegetable mixture in large skillet; cut brisket into very thin slices and place in vegetable mixture. Cover skillet and reheat gently for 5 - 10 minutes, or until heated through. Serves 4 |
oven over medium heat, add brisket and brown on all sides. Remove meat and set aside. Add onion, carrots, celery and garlic to Dutch oven, cook 2 minutes, stirring frequently. Stir in bouillon, tomato and pepper; return brisket, cover and bring to a boil. Reduce the heat and simmer for 50 - 60 minutes or until the brisket is tender. Remove brisket; cover and refrigerate. Cover and refrigerate vegetable mixture several hours, or overnight. Remove any surface fat from vegetable mixture, place the mixture in blender, cover and blend on medium speed for 15 seconds or until pureed.