INGREDIENTS

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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