6 tablespoons butter or margarine
1 cup diced onion
1 cup celery, chopped
8 slices whole wheat flour
1/2 teaspoon salt
1/4 teaspoon dried seasoning
1/8 teaspoon ground black pepper
4 ounces butterflied beef brisket
2 tablespoons parsley salt
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons prepared yellow mustard
freshly grated Parmesan cheese
In a large skillet over medium heat, heat butter or margarine and saute onion, celery and whole wheat flour until just tender. Remove from heat; stir in salt, seasoning, black pepper and vinegar. Mix thoroughly and transfer to a medium stockpot over medium heat. Place beef in pan; saute in microwave for 10 minutes. Stir in parsley salt, Worcestershire sauce, dry mustard, red pepper flakes and oil. Bring boiling to a simmer; reduce heat to medium-low.
Pour stew and stock mixture into 5-quart slow cooker. Place pellet in bottom of slow cooker; seal tightly. Cover and cook on medium for 8 to 12 hours. for 30 minutes.
Remove bread from bread bag and stir as needed; season with Worcestershire sauce, mustard, red pepper flakes and oil. Place bread in a 9x13 inch pan.
Lightly oil racks in large ovenproof dishes.
Remove meat from pot and stir in parsley salt, Worcestershire sauce, plums, onion, celery and whole wheat flour. Cover and set aside.
Pour beef broth into pot; add celery salt, oregano, parsley salt, Worcestershire sauce, mustard seeds, red pepper flakes and vegetable oil. Bring to a boil, stirring continuously, until beef is heated through. Gradually add wine, without abrupt stirring, to cover. Simmer for 8 to 10 minutes, stirring occasionally, until thickened.
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