Pot Roast with Onions


Cuisine: Meat

Category: Beef

Servings: 8

Ingredients:

4-5 lbs brisket
3 Bermuda onions sliced
3 bay leaves
3 sprigs of thyme(optional)
1 tb olive oil
1 cup red wine
2 tbs flour
salt & pepper
1 cup chicken broth
1 tb brown sugar
3 cloves of garlic
1 tb paprika
1/8 tsp cayene pepper
1 rounded tb tomato paste


Instructions:

Poke holes with fork 1" apart on fat side. Heat large frying pan with 1 tb oil. when it smokes, place brisket, fat side up and press down with heavy pot to brown evenly on med high flame about 6 or 7 min. Turn over and brown second side. Remove brisket and set aside. Cut onions in half lengthwise and then slice fairly thick slices and brown in same pan as the brisket was browned. Brown with brown sugar & salt. Add garlic after onions have browned, for 1/2 mn. Add tomato paste and stir & cook til paste looses its color. Add spices. Add flour and stir until incoporated. then add chicken broth & wine. Cook for 2-3 min. Add bay leaves & thyme. Preheat oven to 350 Line baking dish with large overhanging (large enough to cover top). & another sheet in perpendicular direction. Place brisket in pan and add onion sauce. Cover and bake for 3.5 hrs or until tender. Check with fork. Remove from foil. Strain sauce and remove bay leaves and thyme sprigs. Ref brisket and sauce separately for at least one hr or overnight. Skim fat from sauce and reheat, then adjust seasoning. 1 tb ketchup can be added to gravy if needed. Slice meat when cold and reheat with sauce at 350 for 25 min. Serves 6-8 If using a 3 lb brisket: Use 2 onions instead of 3, 2 bay leaves, 2 thyme sprigs. All other ingredients are the same. bake for 2 hrs then check for doneness.

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