Ingredients
-
4
-
-
-
1
-
1
-
1
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1
-
-
Directions
Pot Roast (brisket) With Curried Tomato Sauce,From Cooking with Herbs and Spices NY Times Jewish Cookbook.,From Cooking with Herbs and Spices NY Times Jewish Cookbook.
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Steps
|
1
Done
|
Rub Meat With Salt, Pepper, Curry, Turmeric and Ginger. |
|
2
Done
|
Heat Oil in a Deep Casserole (or Dutch Oven) and Brown Meat Well on All Sides, About 15 Minutes. |
|
3
Done
|
Pour Off Fat and Add Remaining Ingredients and Bring to a Boil. |
|
4
Done
|
Cover and Simmer Until Fork Tender, About 3 Hours or Longer. |
