| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | 3-7 lb French roast (I think with this gravy you could use compressed sawdust) | |
| 6 | Cloves garlic | |
| 2 | Onions (up to 3) | |
| Black Pepper (freshly ground | ||
| 1 | cn | (28 oz) low salt tomatos or crushed tomatos |
| 1 1/2 | c | Dry red wine,(I used Furst California red. Inexpensive as kosher wines go and more than just drinkable) |
| Thyme, dried and or fresh to taste | ||
| Bay leaf to taste | ||
| 1 | lb | (or more) of lazy man carrots (the little peeled ones in bags) |
| Salt ( if you must) |
INSTRUCTIONS
source: jewish-food folks and me the day before cooking rub the meat all over with garlic and black pepper. Insert slivers of garlic in little slits you make in the meat. This uses about 2 cloves of garlic. Slice one onion and surroud the meat with it in a bowl and refrigerate overnight (or longer if it fits your schedule better). The day you are cooking it: let meat come to room temperature and heat oven to 350 F. Dry off the meat and brown it well on the top of the stove. I used 1 tsp of olive oil to keep it from sticking, as it was very lean. put the meat in a covered roasting pan with the tomatos, wine, dried thyme, 1-2 onions, coarsely chopped, bay leaf and the onions and any juics from the bowl you marinated the meat in. Cover the pot and put in the oven. Cook for about 1 1/2 hours, turning occaisionally. Put in the carrots and cook 45 min to 1 hour more. The meat should be soft to a fork. Add any fresh thyme and cook 5-10 minutes more. Remove meat and carrots from the pan and keep warm. Add water to the thick yummy sludge in the pot. Don't worry if you add too much, as you can boil it out. cook and stir until it tastes right. You may want to correct the seasonings here. You could put potatos in with the carrots, but my husband wanted kasha with the gravy. Now for the next course: I have a large jar of fantastic gravy remaining in my refrigerator. I plan to make some meat balls, brown them and cook them in the gravy, serving it over noodles for another meal. If I still have some left, it can be used with a rice pilaf for another meal, either as a side dish or a main course. So now you know what happened to all your help. I took a little from here and a little from there. Next time I will try Susie's dry roasting method. Posted to JEWISH-FOOD digest V97 #032 by "W. Baker" <wbaker@panix.com> on Jan 26, 1997.
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