Aunt Ruthie's Pot RoastSubmitted by kykeilson
Makes 12 servings
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From On Cooking: A Textbook of Culinary Fundamentals, Fourth Edition
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Ingredients
| 3 |
ounces vegetable oil |
| 6 |
pounds beef brisket |
| 3 |
pounds onion, thinly sliced |
| 2 |
tablespoons garlic, minced |
| 1 |
quart brown stock |
| 1 |
pint tomato sauce |
| 4 |
ounces brown sugar |
| 1 |
teaspoon paprika |
| 2 |
teaspoon dry mustard |
| 8 |
ounces lemon juice |
| 8 |
ounces ketchup |
| 8 |
ounces red wine vinegar |
| 2 |
ounces worcestershire sauce |
| 1 |
salt and pepper to taste |
Directions
- Heat the oil in a large skillet. Add the beef and brown thoroughly. Remove and reserve the brisket.
- Add the onions and garlic to the pan and suate.
- Add the stock and tomato sauce to the pan.
- Return the brisket to the pan, cover tightly and bring to a boil. Braise at 325 degree F (160 degrees C) for 1 1/2 hours, basting or turning the brisket often.
- Combine the remaining ingredients and add to the pan.
- Continue cooking and basting the brisket until tender, approximately 1 hour.
- Remove the brisket, degrease the sauce and adjust its consistency and seasonings. Do not strain the sauce.
- Slice the brisket against the grain and serve with the sauce.
Categories
Beef, Main Dish
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Serving Size 541.1g |
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Amount Per Serving |
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Total Carbohydrates 30.6g 10%
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| Vitamin A 8% |
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Vitamin C 39% |
| Calcium 8% |
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Iron 48% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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