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Recipe Name: A Better Pot Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 8

1 First-cut brisket, 5 lb
trimmed of all visible
Freshly ground black pepper
1/4 Cup(s) 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 Tablespoon(s) Tomato paste
Salt to taste
16 Ounce(s) Can tomatoes, with juice
1 Cup(s) 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 3½ 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 105
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 1mg
Sodium: 314.4mg
Potassium: 441.4mg
Carbohydrates: 11.5g
Fiber: 2.9g
Sugar: 6.1g
Protein: 1.5g

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