Pot-roasted brisket with apples from All About Braising: The Art of Uncomplicated Cooking (page 270) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, veal stock or chicken stock for beef stock, and sage sprigs for marjoram sprigs. You may use the Beef stock recipe on p. 450.

  • Myrica on January 25, 2019

    p. 270, a variation on brisket with rhubarb

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.