top of page

Pot Roast

(by Nancy Roselin)


1/2 c. water

1/4 c. rice vinegar

1/4 c. Worcestershire sauce

1/4 c. ketchup

1/4 c. dark corn syrup

2 T. vegetable oil

2 T. prepared mustard

2 t. instant coffee granules

1 t. salt

3 lb. beef brisket, well trimmed

Preheat oven 325 F.

In non-stick 1-qt. saucepan, stir together water, vinegar, Worcestershire sauce, ketchup, corn syrup, oil, mustard, coffee granules, and salt until blended.

Cook over medium-high heat, stirring occasionally for 5 minutes. Remove from heat.

Place brisket in 13 x 9 baking dish.

Pour sauce over brisket.

Cover baking dish with foil and bake about 3 hours or until meat is tender, turning brisket once during baking.

Remove meat and skim fat from sauce.

Slice brisket and serve with sauce.


(Read Thanks to Louisa May Alcott, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page