Pot Roast Brisket
Ronnie's Notes
This is the quintessential Jewish-American holiday meat entrée. Every family has its own version; this one is simple and calls for very long, very slow cooking which makes the meat very soft and delicate.
Prep time: less than 15 minutes
Region: Melting Pot
Instructions
Preheat the oven to 300 degrees.
Dry the meat with paper towels.
Heat the vegetable oil in a Dutch oven over moderate heat.
Add the meat and brown both flat sides; this should take .
Remove the pan from the heat.
Sprinkle the meat with salt and pepper and half the paprika.
Put the onions on top of and around the meat.
Sprinkle with salt and pepper and the remaining paprika.
Cover the Dutch oven and put it in the oven.
Cook for .
Add the vegetables, baste the meat and vegetables with the pan juices, cover and cook another 1-1/2 to , or until meat is fork tender.
Remove meat and vegetables.
Degrease the cooking fluids.
If desired, boil the cooking fluids to make the sauce thicker, or puree some of the vegetables with the pan fluids.
HOT TIP: Make this dish a day or two ahead.
The flavors mellow and it is easy to degrease the dish.
Separate the meat, vegetables and juices.
The fat will rise to the top of the juices and you can scoop it off easily