Tweet
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.
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.