This is just one version of sweet-and-sour pot roast, typical of German and Austrian Jewish cooking.
ingredients
serves 6 to 8
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
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.
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