Essig Flaish
Categories: P/cooker | BeefServes: 8 Servings
Ingredients:
- 4 lb Chuck; brisket or flank
- 6 Onions; diced
- 1 1/2 ts Salt
- 3 c Boiling water
- 1/3 c Lemon juice
- 3 tb Brown sugar
- 4 Gingersnaps; crushed
Instructions:
Heat a heavy saucepan or Dutch oven and brown the meat in it over medium
heat. If the meat is very lean add a little fat for browning. Turn
frequently. Add the onions and brown lightly. Add the salt and water. Cover
and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and
gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-16-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to MC-Recipe
Digest V1 #757 by Nancy Berry
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