Watercress
Stew
Recipe courtesy of Wayne Chang
- 3-5
lbs. brisket or boneless chuck roast
- 2
large onions
- 1
bunch watercress
- 1/4 cup
chicken base
- 1/2
cup flour
Cut
meat into 2 inch cubes. Cut onions into stew cut pieces. Cut watercress
into 1-1/2 inch pieces, rinse and soak..
Brown
meat in a large pot. Cover with water till 1" above meat.
Add onions and 1/2 of your chicken base. Bring to a boil then simmer
for 1 hour, covered.
Check
meat tenderness and boil 30 more minutes if meat is still hard.
Add water according to how much gravy you
want.
Add
remaining chicken base to pot. Mix flour with water and thicken
to consistency you want.
Turn
off stove and add watercress to pot and cover. Stew ready to eat
in 15 minutes.
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