Pot Roast (brisket) With Curried Tomato Sauce

From Cooking with Herbs and Spices NY Times Jewish Cookbook.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 4  lbs beef brisket
•  salt, to taste
•  fresh ground black pepper
• 1  teaspoon curry powder
• 1  teaspoon turmeric
• 1  teaspoon ground ginger
• 2  tablespoons  peanut oil
• 2  cups onions, chopped
• 2  garlic cloves, finely minced
• 1  cup tomatoes, peeled and chopped (fresh or canned)
• 1  bay leaf
• 1⁄2 teaspoon dried thyme
• 1  cup beef broth, can use just water

Directions

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.