This wonderful recipe for Sweet–and–Sour Pot Roast requires marinating but it is well worth the time. The meat is roasted in a lliquid that contains raisins, brown sugar, lemon juice, white wine, vinegar, and crushed tomatoes. The end result is delicious.
3 pounds brisket of beef, in one piece
1 cup dry white wine
1/3 cup cider vinegar
1 tablespoon vegetable oil
2 cups chopped onions
1 cup chopped carrots
3 cloves minced garlic
1/2 cup raisins
1/2 teaspoon ground ginger
3 tablespoons brown sugar
1 cup beef stock
1/2 cup canned crushed tomatoes
2 bay leaves, crushed
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lemon juice
Place the meat into a deep bowl. Add the white wine and vinegar and allow to marinate in the refrigerator for 6 to 8 hours.
Preheat the oven to 350 degrees.
Remove the meat from the marinade, reserving the marinade, and pat the meat dry.
Heat the oil in a heavy 3-quart casserole dish. Add the beef and cook over medium-high heat until browned on all sides. Remove the meat from the casserole and add the onions and carrots. Cook over medium heat until tender and lightly browned, about 5 minutes. Stir in the garlic, then add the raisins, ginger and brown sugar. Add the stock, reserved marinade and tomatoes. Bring to a simmer, scraping the bottom of the pan. Stir in the bay leaves and salt and pepper to taste.
Return the meat to the casserole. Cover tightly with heavy-duty aluminum foil and place in the oven.
Bake for about 2 hours, or until the meat is tender.
To serve, remove the meat from the casserole and slice it against the grain. Arrange on a platter. Reheat the sauce and check the seasonings. If the sauce doesn't seem tart enough, add some or all of the lemon juice. Spoon some of the hot sauce over the meat and pass the rest.
Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day sliced (and the sauce reheated) before serving.
Yield: Makes 8 servings
Recipes: Meat, Beef, Pot Roast, Kosher