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Yummy Roast (Brisket) by live-from-new-york

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  • Yummy Roast (Brisket) by live-from-new-york

    live-from-new-york - Posted March 05, 2004 09:34 AM

    Yummy Roast (Brisket)

    Saute a big onion, a small cut up clove of garlic, and a cut up green pepper and two sticks celery if you have it (cut up) in approximately 3 tablespoons olive oil. Brown a 3 lbs or so size roast, any cut, on each side for five minutes (for best flavor) in oil and vegetables.

    Add a 16 oz. can of cranberry sauce (the jellied kind, not whole berry) and 16 oz. tomato sauce and let cook two or 3 hours. Add half a cup of water if the sauce looks too thick.

    Slice very thin and enjoy!

    Freezes well, too, so you can make as big a roast as you have a pot for, and freeze dinners in foil pans to be reheated in oven at your convenience.
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