Post by April B. on Apr 16, 2004 7:03:04 GMT -6
More Soulful Recipes April 15th, 2004
Publisher: Willie Crawford Editor: Joleene
www.chitterlings.com
From: "Carroll" <carroll@ecr.net>
Carol Channing's German Pot Roast
4 lb Beef brisket; all fat - trimmed off
2 ts Salt
1 ts Ground ginger
1 cl Garlic
1/2 ts Dry mustard
2 c Water
2 md Yellow onions; peeled and - quartered
2 Bay leaves
2 tb Whole cloves
1/3 c Sugar
2 ts Fat or vegetables oil
6 Ginger snaps; finely crushed
Rub meat with salt, ginger and cut garlic. Combine remaining
ingredients except fat and ginger snaps in saucepan. Bring to a
boil and pour over meat.
Cool, cover and chill in refrigerator overnight, turning once. remove
meat and reserve the marinade. Dry meat with paper towel. Heat
fat in heavy skillet until it is sizzling. Sear the meat on all sides.
Transfer meat to Dutch oven or deep heavy skillet. Add 1 1/2 cup
of marinade. Cover tightly.
Simmer on top of stove or braise in moderate oven for 3 1/2 hour, or
until meat is tender. Add more marinade as needed. Remove meat
to heated serving platter. Strain liquid in spot and return to heat.
Skim off excess fat.
Thicken with ginger snaps and season to taste with salt and pepper.
Reduce gravy slightly, stirring constantly over low heat. Slice meat
diagonally and serve alone or with side dishes of gravy and new
potatoes cooked in their jackets or potato dumplings or noodles.
NOTE: Carol's pot roast works well in a crock pot. Sear meat first as
directed in recipe, then cook in crock pot at low oven temperature 6-8
hours. Her dish is an old fashioned delight, aromatic, delicious and
memorable.
Publisher: Willie Crawford Editor: Joleene
www.chitterlings.com
From: "Carroll" <carroll@ecr.net>
Carol Channing's German Pot Roast
4 lb Beef brisket; all fat - trimmed off
2 ts Salt
1 ts Ground ginger
1 cl Garlic
1/2 ts Dry mustard
2 c Water
2 md Yellow onions; peeled and - quartered
2 Bay leaves
2 tb Whole cloves
1/3 c Sugar
2 ts Fat or vegetables oil
6 Ginger snaps; finely crushed
Rub meat with salt, ginger and cut garlic. Combine remaining
ingredients except fat and ginger snaps in saucepan. Bring to a
boil and pour over meat.
Cool, cover and chill in refrigerator overnight, turning once. remove
meat and reserve the marinade. Dry meat with paper towel. Heat
fat in heavy skillet until it is sizzling. Sear the meat on all sides.
Transfer meat to Dutch oven or deep heavy skillet. Add 1 1/2 cup
of marinade. Cover tightly.
Simmer on top of stove or braise in moderate oven for 3 1/2 hour, or
until meat is tender. Add more marinade as needed. Remove meat
to heated serving platter. Strain liquid in spot and return to heat.
Skim off excess fat.
Thicken with ginger snaps and season to taste with salt and pepper.
Reduce gravy slightly, stirring constantly over low heat. Slice meat
diagonally and serve alone or with side dishes of gravy and new
potatoes cooked in their jackets or potato dumplings or noodles.
NOTE: Carol's pot roast works well in a crock pot. Sear meat first as
directed in recipe, then cook in crock pot at low oven temperature 6-8
hours. Her dish is an old fashioned delight, aromatic, delicious and
memorable.
