A Better Pot Roast Recipe
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Ingredients : A Better Pot Roast Recipe
1 First-cut brisket, (5 lb) trimmed of all visible fat
Freshly ground black pepper
1/4 cup Corn oil
8 Onion, (s), thickly sliced separated into rings
6 Carrots, peeled cut in chunks
3 Garlic clove, (s), minced
2 Bay leaves
4 tbsp Tomato paste
Salt to taste
1 16 ounces ca tomatoes, with juice
1 cup Dry red wine
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.
Converted by MC_Buster.
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