Yield: 8 Servings
|4.00 pounds||Beef brisket; all fat|
|1.00 teaspoon||Ground ginger|
|½ teaspoon||Dry mustard|
|2.00 medium||Yellow onions; peeled and|
|2.00 tablespoon||Whole cloves|
|2.00 teaspoon||Fat or vegetables oil|
|6.00||Ginger snaps; finely crushed|
Rub meat with salt, ginger and cut garlic. Place in large bowl.
Combine re maining ingredients except fat and ginger snaps in a saucepan. Bring to a b oil and pour over meat. Cool, cover tightly, and place in refrigerator over night, turning once. remove meat and reserve the marinade. Dry meat with p aper 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 1½ cup of marinade.
Cover tightly. Simmer on top of stove or braise in moderat e oven for 3 ½ hour, or until meat is tender. Add more marinade as needed .
Remove meat to heated serving platter. Strain liquid in spot and return t o 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 an d 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 d ish is an old fashioned delight, aromatic, delicious and memorable. Try it during cold, winter days! Serves 8.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00