{"id":6991,"slug":"carrots-with-brisket-of-beef","title":"CARROTS WITH BRISKET OF BEEF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of fat brisket of beef","salt","pepper","two bunches of carrots","boiling water","two tablespoons of fat","two tablespoons of flour","one cup of carrot and meat liquid"],"ingredients_norm":["fat brisket of beef","salt","pepper","carrot","boiling water","fat","flour","carrot and meat liquid"],"steps":["Salt and pepper two pounds of fat brisket of beef and let stand several hours.","Wash and scrape two bunches of carrots and cut in small cubes.","Place in kettle with meat, cover with boiling water and cook several hours or until the meat and carrots are tender, and the water is half boiled away.","Heat two tablespoons of fat in a spider, let brown slightly, add two tablespoons of flour and gradually one cup of carrot and meat liquid.","Place in kettle with meat and carrots and boil until carrots become browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w31:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a5b9e9b56ed60ec977c3ed39246390c32bde43f860f2f25c97dfcb7c32bc761f","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/carrots-with-brisket-of-beef"}