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Red-Eye Brisket Stew

Marian Cooper Cairns
  • 505 minutes
  • Serves 4 to 6

INGREDIENTS

2 1/2 lb

Brisket

1

Bay leaf

1/2 lb

Carrots

5

Garlic clove

1

Onion

1/2 lb

Parsnips

1 1/2 lb

Potatoes, new

1/2

Red onion

4

Thyme, fresh sprigs

2 1/2 cups

Beef stock

1 tbsp

Djion mustard

3 tbsp

All-purpose flour

1

Black pepper, Freshly ground

1

Kosher salt

2 tsp

Kosher salt

1 tbsp

Canola oil

1 cup

Rice vinegar, seasoned

1

Cornbread

3/4 cup

Coffee