Tuesday, May 26, 2009

Jewish Stewed Brisket

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

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