A Better Pot Roast
From caramia 16 years agoIngredients
- 1 First-cut brisket (5 lb) shopping list
- -trimmed of all visible fat shopping list
- Freshly ground black pepper shopping list
- 1/4 c corn oil shopping list
- 8 onion(s), thickly sliced shopping list
- -separated into rings shopping list
- 6 carrots, peeled shopping list
- -cut in chunks shopping list
- 3 garlic clove(s), minced shopping list
- 2 bay leaves shopping list
- 4 tb tomato paste shopping list
- salt to taste shopping list
- 16 oz Can tomatoes, with juice shopping list
- 1 c dry red wine shopping list
How to make it
- Note: Make this a day ahead so you can skim off the
- fat. Preheat oven to 375øF.
- Cover both sides of brisket with lots of pepper. Over
- a medium flame, heat the oil in a heavy casserole or
- roasting dish and brown the brisket on all sides. Take
- the brisket out of the pan and set aside. Add the
- onions to the casserole and cook them over medium-high
- heat. As you stir them, scrape up the brown bits from
- the bottom of the casserole. cook the onions for about
- 15 minutes, or until they are thoroughly browned. Add
- the carrots, garlic, and bay leaves; stir for another
- 1-2 minutes. Take the casserole off the burner and
- carefully put the brisket back into its nest of
- vegetables. Coat the brisket on both sides with tomato
- paste. Sprinkle more pepper, and a little salt, over
- the tomato paste. Pour the tomatoes and red wine into
- the bottom of the casserole. Cover the casserole
- tightly, first with a layer of foil and then with the
- lid. Let the pot roast cook on the middle rack of the
- oven for 3« hours. check the liquid level in the
- casserole frequently; if it gets too low, add a little
- water or beef broth. When the meat is tender, take it
- out of the oven. Keep the meat covered while you cool
- it to room temperature. Then put it in the
- refrigerator overnight. The next day, spoon off all
- the solidified fat you can. Discard the bay leaves.
- Bring the meat back to room temperature and reheat it
- ÄÄ along with its juices and the vegetables ÄÄ either
- on top of the stove or in the oven. When it's hot,
- slice it on the diagonal and serve with the pan juices
- and vegetables spooned over. Add salt at the table, if
- needed.
People Who Like This Dish 3
- iatik Morris Plains, NJ
- southernstreak2 Wausaukee, WI
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