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In general terms, beef brisket is not a quality cut of beef. That is why I recommend using it to make a stew. This Beef Brisket Stew Recipe is very quick to prepare (less than 15 minutes), although, the longer you let it simmer, the better it gets.
Now add 1/4 cup of red wine (cheap stuff), a few pinches of summer savory, chopped garlic (2tblsp.) and 2 large Bay leaves. Let that simmer on low heat while you prep your veggies.
Turn up the heat on your pot and add all of your veggies at once. Now fill the pot to half full wiht chicken stock, and then to the top with cold water. Once your stew starts to boil, turn down the heat so that it just bubbles. You will need to let this simmer for at least 1 hour. I usually let my Beef Brisket Stew simmer for about 3 hours.
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