Granny's Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brisket of Beef or pot roast (as much as you need)
1 onion, quartered, for each pound of beef
1 tomato, quartered, for each pound of beef
1 clove of garlic, peeled, for each pound of beef
Salt, pepper, and paprika
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Directions: |
Directions:Use a heavy dutch oven, if possible. Place it on the stove and turn the heat up as high as possible. Put the meat in the pot and sear it on all sides. Add the chopped onion. Reduce the heat somewhat and continue to cook until the onions have softened a bit. Sprinkle salt, pepper, and paprika over the onions and exposed surface of the meat. Add the garlic and tomatoes. Cover the pot and turn the flame down as low as possible. Cook for 15 minutes. Turn the meat and sprinkle salt, pepper and paprika over the newly exposed meat surface. Then let it settle down to serious cooking, at the same low heat until tender, about 50 minutes to the pound. If you do not go to a movie in the interim, turn the meat every half hour or so. It cooks more evenly and the flavor improves. I do not, however, approve of rabid devotion to this principle. After all, of what purpose is a pot roast in the life of a man – generic sense – if not to make possible a matinee? |
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Personal
Notes: |
Personal
Notes: This is from The Famous Cookery Cookbook by Gloria Agrin Josephson and Barney Josephson, friends of Beatrice Kahn’s who I believe owned a restaurant in New York for some time. Every time I make this it's like time traveling back to when I was little. It's New Year's Eve and Granny and Grandpa are over. Dad has just said something funny and I can see Granny throwing her head back and laughing. Mom must have been making this that day. For me it's total comfort food -- especially served over mashed potatoes (I think mom would make corn fritters to go with this, but I don't care for them).
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