Jewish Style Pot Roast recipe
information
This is just one version of sweet-and-sour pot roast, typical of German and Austrian Jewish cooking.
ingredients
3 pounds boneless beef (brisket or boned and rolled shoulder)
6 large onions, quartered
1 teaspoon dried thyme
1 bay leaf
boiling water
1 slice stale rye bread, crust removed
1/2 cup honey
juice of 1 lemon
salt and black pepper
6 large onions, quartered
1 teaspoon dried thyme
1 bay leaf
boiling water
1 slice stale rye bread, crust removed
1/2 cup honey
juice of 1 lemon
salt and black pepper
method
1. Place the meat in a large, heavy pot or casserole and add onions, thyme, and bay leaf.
2. Add enough boiling water to cover the meat. Place pot over high heat and bring the water to a boil.
3. Then reduce the heat and cover the pot. Simmer the meat for 2 1/2 hours, checking to see that the water is not completely absorbed and adding more boiling water as necessary.
4. Pour a couple tablespoons of boiling water over the bread to soften it and mash it with a fork.
5. Add this mixture to the meat. Then add the honey, 2 more cups boiling water, and the lemon juice.
6. Cook, uncovered, turning frequently, until the meat is browned, about 20 minutes. Add salt and pepper to taste, and serve.
2. Add enough boiling water to cover the meat. Place pot over high heat and bring the water to a boil.
3. Then reduce the heat and cover the pot. Simmer the meat for 2 1/2 hours, checking to see that the water is not completely absorbed and adding more boiling water as necessary.
4. Pour a couple tablespoons of boiling water over the bread to soften it and mash it with a fork.
5. Add this mixture to the meat. Then add the honey, 2 more cups boiling water, and the lemon juice.
6. Cook, uncovered, turning frequently, until the meat is browned, about 20 minutes. Add salt and pepper to taste, and serve.
serving amount
serves 6 to 8
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
