JEWISH COOKING
WITH JULIE GALE
NANA’S POTTED MEAT
by Julie Gale
1 4-5 lb. Beef Brisket(1st or Thin Cut), trimmed of
extra fat
3 large Onions, sliced
1 cup Heinz Ketchup
½ cup Red or White Wine
1 Tbs. Vegetable Oil
1 Bay Leaf
Preheat oven to 350 degrees.
Heat the oil in a large, ovenproof casserole (that
has an ovenproof lid.) Carefully add the meat, fat side
down. While the meat is searing, slice the onions. When
the bottom of the meat has browned, use a pair of tongs
to turn it over. Once the second side has browned, cover
the meat with the onions. Pour the ketchup over the
onions to cover them nearly completely. Place the bay
leaf on top, and pour enough wine to cover the bottom
of the pan.
Cover the pot and place in the oven for 2 and ½
hours, checking to be sure that it is at a low simmer.
After the first hour, carefully turn the meat over.
At the end of the cooking time, remove the pan from
the oven, but leave the oven on. Remove the meat to
a cutting board and allow to cool for a few minutes.
When possible, slice the meat against the grain and
return to the pot. Add more wine, if needed. Replace
into the oven and cook for another half an hour.
(This recipe can be made several days in advance or
frozen.)
Serves 4-6
See: Ethnic
Cooking with Julie Gale for information on
cooking classes. Or contact Julie at: PJAZTEGale@aol.com
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