Pot Roast (brisket) With Curried Tomato Sauce

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READY IN: 3hrs 20mins
Recipe by Oolala

From Cooking with Herbs and Spices NY Times Jewish Cookbook.

Ingredients Nutrition


  1. Rub meat with salt, pepper, curry, turmeric and ginger.
  2. Heat oil in a deep casserole (or Dutch oven) and brown meat well on all sides, about 15 minutes.
  3. Pour off fat and add remaining ingredients and bring to a boil.
  4. Cover and simmer until fork tender, about 3 hours or longer.

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