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Sunday, September 25, 2011

BRISKET/POT ROAST - Susan Wolf Shelton

I have made this all my married life (31 years)

1-5lb brisket or pot roast
Sliced and peeled carrots-as many as you like or that fit in your pot
4 Sliced Large onions
6 oz. Tomato paste
Liquids-2 cups (combo wine, beef broth, v-8, water etc)
2-3 bay leaf
2-4 minced garlic or pure garlic powder
Salt & Pepper to taste

Brown meat on all sides using wesson oil. Remove meat from pot. Cook onions till soft in the same pot. Deglaze pan with the wine. Put meat back in pot and paint it all over with tomato paste. Add seasonings, carrots and rest of the liquids you are using. Simmer for 3 hours or till fork tender. This can be done on top of the stove or in the oven at 300 degrees.

HINT: I make ahead and refrigerate. I then skim any fat that is on top. I remove it from the pot and slice it cold.( I like an electric knife) Pot roasts and briskets often shred when you try to slice them hot. Then put cold sliced meat back in pot and heat with the liquid and vegetables.

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