Italian Brisket

  • Origin : Italy
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 02h 30m
  • Diet Type : A BloodType
  • Properties : High carb, No oil, No fruits, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 4 lb Brisket
  • 1 Tsp Garlic
  • 1 Medium Onion
  • 1 Tsp Celery
  • 1 Tsp Parsley
  • 1 Medium Carrots
  • 1 Tsp Scallions
  • 1 Salt
  • 1 Pepper
  • 1 Tsp Thyme
  • 1 Tsp Oregano
  • 1 Tsp Rosemary
  • 6 Tbsp Olive Oil
  • 2 Tbsp Wine Vinegar


Directions

Heat A 6- To 8-Quart Stockpot, Add The Butter And Onion, And Cook Gently. Do Not Let The Onion Brown. Add The Peeled And Sliced Potatoes, Milk, And Stock. Add The Herbs. Cover And Cook Gently For About An Hour. Prepare A Rous: Melt The Butter In A Small Saucepan And Whisk In The Flour. Let The Mixture Bubble For 2 Minutes On Med-Low Heat, Stirring Constantly. Thicken The Soup With The Roux, Whisking Carefully To Avoid Lumps. Cook For 5 To 10 Minutes And Then Puree The Soup. Add The Cream And Gently Reheat, But Do Not Boil. Season With The Salt And Pepper. Serve With Garnishes.

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