Request Pot Roast With Vegetables

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CATEGORY	CUISINE	TAG	YIELD
	Dutch		1	Servings

INGREDIENTS

1		3-4 lb. brisket, first cut
		flat end
4		Onions, chopped
		Salt, pepper paprika to
		taste
4		Potatoes, peeled and cut
		into large chunks up to
5		Carrots, peeled and cut in
		large chunks up to 6
1		Green pepper, sliced – opt.
		for taste
1/2	lb	Button mushrooms, sliced –
		also opt.

INSTRUCTIONS

5
1997    
This one is several generations old and a real comfort food in my
family. It takes even better the second day, but make a big roast to
ensure leftovers!  In a large, very hot frying pan, braise the beef
until well browned  on both sides. Meanwhile, in a large pot (or Dutch
oven) put half the  diced onions. Put the meat on top of the onions.
Season well with  salt, pepper and lots of paprika (sweet!). Then put
the remaining  onions on top of the meat and add enough water to barely
go up to the  top of the brisket. Bring to a boil, then lower the heat,
cover and  simmer. Watch that you retain enough cooking liquid and
continue  cooking like that about 2 -3 hours, until meat begins to feel
tender  when stuck with a fork. DO NOT COOK THE MEAT COMPLETELY. Remove
the  meat, let cool slightly. Meanwhile, add the remaining vegetables
and  potatoes to the pot. Slice the meat according to preference (mine
is  thin) and place the meat as neatly as possible on top of the
vegetables. Continue to simmer for an additional hour to hour and a
half, until the meat is tender enough to cut with a fork. Enjoy! I
recommend kasha varnishkes on the side; also cole slaw or sauerkraut.
If you prefer more of a gravy, you can add more water during the
cooking and then thicken it at the end with a flour-broth paste. If
you want that info, E-mail me.  Posted to JEWISH-FOOD digest V97 #032
by DavandGer@aol.com on Jan 26,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 954 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: 0mg Sodium: 316.6mg Potassium: 5126.6mg Carbohydrates: 219.1g Fiber: 36.5g Sugar: 48.2g Protein: 24.8g