Pot Roast (brisket) With Curried Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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From Cooking with Herbs and Spices NY Times Jewish Cookbook. Ingredients:
4 lbs beef brisket |
salt, to taste |
fresh ground black pepper |
1 teaspoon curry powder |
1 teaspoon turmeric |
1 teaspoon ground ginger |
2 tablespoons peanut oil |
2 cups onions, chopped |
2 garlic cloves, finely minced |
1 cup tomato, peeled and chopped (fresh or canned) |
1 bay leaf |
1/2 teaspoon dried thyme |
1 cup beef broth, can use just water |
Directions:
1. Rub meat with salt, pepper, curry, turmeric and ginger.
2. Heat oil in a deep casserole (or Dutch oven) and brown meat well on all sides, about 15 minutes.
3. Pour off fat and add remaining ingredients and bring to a boil.
4. Cover and simmer until fork tender, about 3 hours or longer.
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