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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.











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