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Sweet and Sour Pot Roast




Source of Recipe


"Jewish Food," by Matthew Goodman

* Exported from MasterCook *

Sweet and Sour Pot Roast

Recipe By : Mathew Goodman
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Jewish, Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SAUCE:
1 large onion -- coarsely chopped
2 garlic cloves
1/2 cup red wine vinegar
1/4 cup brown sugar -- lightly packed
1/2 cup canned crushed tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1/2 cup cold coffee
MEAT & SEASONINGS:
1 chuck roast or brisket
-- (about 4 pounds)
TO FINISH RECIPE:
8 gingersnaps (up to 10) -- crushed

Preheat the oven to 350 degrees F.

Combine all the sauce ingredients in the bowl of a food processor. Pulse until the mixture is well chopped, but not pureed. Set aside.

Season the meat generously with salt and pepper. Heat the oil in a Dutch oven or other large, heavy pot over medium-high heat. Add the meat and brown well on both sides. If necessary, remove the meat and pour of any excess fat from the pot. Pour the sauce over the meat in the pot and bring to a boil.

Cover the pot with a tight-fitting lid and place it in the oven. Braise until the meat is not quite fork-tender, about 2 1/2 hours. Remove from the oven and let cool. Cover the pot and refrigerate for several hours or overnight.

Remove the meat from the pot to a cutting board and skim off any solidified fat on the surface of the sauce. Slice the meat thinly against the grain.

Add the crushed gingersnaps to the sauce in the pot and stir until well combined. Return the sliced meat to the pot and cook on the stovetop over low heat until the meat is fully tender, about another hour. Transfer the meat to a large serving platter and ladle the sauce over it. Serve hot.


Cuisine:
"Jewish"

Source:
"Jewish Food"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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