Old-Fashioned Pot Roast (Gedaempfte Fleisch)

Name: Old-Fashioned Pot Roast (Gedaempfte Fleisch)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6-8 serving(s)
Ingredients: 4 lbs beef brisket, can use middle chuck, beef shoulder; 3 onions, sliced; 2 garlic cloves, minced; 1 carrot, shredded; 1 stalk celery, diced; 1 green bell pepper, diced; 3 tablespoons chicken fat, knows as schmaltz; 2 teaspoons salt; 1/2 teaspoon paprika; 4 bay leaves; 10 peppercorns; 1 1/2 cups soup stock or 1 1/2 cups tomato juice; 2 tablespoons brown sugar

Submitted by Oolala

"From Jewish Cookery by Leah H. Leonard. I haven't tried it yet but it sounds familiar except for the green pepper."

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Ready In:: 2hrs 10mins
Ingredients:: 13
Serves:: 6-8

ingredients

4 lbs beef brisket, can use middle chuck, beef shoulder
3 onions, sliced
2 garlic cloves, minced
1 carrot, shredded
1 stalk celery, diced
1 green bell pepper, diced
3 tablespoons chicken fat, knows as schmaltz
2 teaspoons salt
¹⁄₂ teaspoon paprika
4 bay leaves
10 peppercorns
1 ¹⁄₂ cups soup stock or 1 1/2 cups tomato juice
2 tablespoons brown sugar

directions

Heat a heavy pot and braise the meat until evenly browned on all sides.
Add remaining ingredients in the order listed, cover and simmer 1 1/2 to 2 hours.
Slice when tender and serve with gravy from pot.

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Reviews

A wonderful, rich and hearty dish to serve with pride to your family and guests! I left out the bell pepper, placed whole baby carrots around the roast to serve with the sliced onions. My broth was one envelope of onion soup mix, water, 4 ounces of tomato sauce, all the seasoning (cut the salt in half) and one tablespoon of butter instead of the chicken fat. Wow, this is a dish I will serve again and again. Thanks, Carole in Orlando

carole in orlando

Tweaks

A wonderful, rich and hearty dish to serve with pride to your family and guests! I left out the bell pepper, placed whole baby carrots around the roast to serve with the sliced onions. My broth was one envelope of onion soup mix, water, 4 ounces of tomato sauce, all the seasoning (cut the salt in half) and one tablespoon of butter instead of the chicken fat. Wow, this is a dish I will serve again and again. Thanks, Carole in Orlando

carole in orlando

RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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