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Home Cooking

My NYC mother's Jewish pot roast recipe

Rory | Dec 19, 201405:08 PM    

for pot roast you need the 1st cut of the brisket, you can order yours specially from the butcher, the fat is all important!

the night before, season meat liberally with garlic powder and paprika all over, sides and ends as well. Pat in.

Wrap well and refrigerate.

remove brisket from refrigerator; let come to room temperature, pat all over with flour, make sure flour is well patted in and not looses

in heavy pot, heat peanut oil, and brown brisket slowly on all sides and ends. when well browned remove from pot and brown 1 very large sliced onion. put kettle up to boil. when onions are lightly browned put brisket in pot, move onions so they surround the brisket. Add boiling water until 3/4ths way up brisket, lift brisket so water is up underneath it. You can either cook it on top of ths stove on a very low light slowly or in the oven at 350. My mother prefers on top of the stove as she can tell how long it will take. Keep turning brisket in pot with cooking fork so it cooks evenly. This can take 3-4 hrs depending on size of brisket or how tough it is. Keep water level up.
Cut up 4 carrots in 3 inch chunks and peel and quarter potatoes. Put vegs surrounding brisket in gravy. Cook slowly, potatoes will turn brown and absorb the gravy. Test gravy for seasoning: salt, pepper et cetera...when brisket is finished (fork will pierce it easily) to serve: remove brisket from pot and put on carving board. cover with foil to keep warm. remove potaotes and carrots from gravy put in serving bowl. strain gravy to remove onions. Taste gravy for seasoning. To serve: slice brisket across the grain (not with the grain) it should fall apart, heat gravy and serve.

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