InformationalPrivacy
| VIEW THE MOBILE VERSION of www.homemadecookies.ca | Informational Privacy |
 |
|||||
|
Other Recipes from MEATSStewed SquabsYorkshire Steaks Filet Of Beef A La Rossini Yorkshire Pudding Cold Roast Beef Stewed Lobscouse Perchero Stewed Cold Mutton Or Beef Lamb With Macaroni Stewed Fresh Tongue Pork Pie To Boil A Ham Mexican Tripe Pickled Beef Tongue Pan Roast Beef An Easy Pot Roast Pot Roast. Braised Beef Brisket Of Beef (brustdeckel) Sauerbraten Rolled Beef--pot-roasted Mock Duck Marrowbones Roast Beef, No. 1 Roast Beef, No. 2 Roast Beef (russian Style) |
POT ROAST BRAISED BEEF(Meats) - (The International Jewish Cook Book)Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced. Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style. When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat. If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless.
VoteViewed 1374 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Boiled Lettuce Damson Jam Chocolate Cookies Parve Cookies Imberlach Pickled Beef Tongue Crullers Grape Jelly Kohl-rabi Sour Milk Cookies Quark Strudel (dutch Cheese) Cauliflower Least Viewed Recipes from The International Jewish Cook BookSautÉd MushroomsChicken À La Italienne SautÉd Fish Boned Smelts, SautÉd Sweet EntrÉe Of Ripe Peaches Fillet Of Sole À La Mouquin Baked Bass À La Wellington Baba À La Parisienne Pudding À La Grande Belle Anchovy CanapÉs With Tomatoes Fillet De Sole À La Creole Gansleber PurÉe In Sulz Duck À La Mode In Jelly Strawberries À La "bridge" Chicken À La Sweetbread |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
