INGREDIENTS
- 5 pounds beef brisket first-cut (5 lb), trimmed of all visible fat
- 1 x black pepper freshly ground
- 1/4 cup corn oil
- 8 medium onions thickly sliced seperated into rings
- 6 each carrots peeled
- 3 each garlic cloves minced
- 2 each bay leaves
- 4 tablespoons tomato paste
- 1 x salt to taste
- 16 ounces tomatoes, canned with juice
- 1 cup red wine
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DIRECTIONS
- Preheat oven to 375�F. 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; s
- 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 3� hours. check the liquid level in the casserole frequently; if it gets too
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