SC - Beef redaction-An opinion
Kallyr
Kallyr at aol.com
Sat May 16 20:06:12 PDT 1998
<<Chop up the brisket and add back to the water. (is there any real reason I
can't just cut up the beef before hand?) -Beatrix>>
<< The original seething was for rybbes so I would suspect that after the
first
seething , the meat was picked from the bones and then added back to the pot.
The bones would add some flavor to the dish but I suspect that if you used
boneless beef it would turn out just fine without preboiling. - Ras >>
If you cook the meat as a whole piece, then cut up, the resulting chunks of
meat will retain more of their flavor-- rather than it going into the stew
water. This is the reason modern recipes for stew often instruct one to sear
the meat chunks before stewing them-- to keep in the juices.
~~Minna Gantz <KALLYR at aol.com>
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