Place in a roasting pan. Arrange the onions, carrots, tomatoes, and bay leaves around it. Roast in a 3500 oven iVi hours, adding boiling water if pan becomes dry. Add the potatoes; roast 45 minutes longer, or until meat and potatoes are tender. Place the meat and potatoes on a platter. Force the gravy through a sieve and serve separately. BOILED BEEF 2 quarts water 2 onions 2 carrots 1 celery root 1 parsnip 4 pounds beef (brisket or plate flank) 1 bay leaf 1 tablespoon salt Y4 teaspoon freshly ground black pepper 94 Meats Combine the water, onions, carrots, celery root, and parsnip in a saucepan. Bring to a boil and add the beef and bay leaf. Cover and cook over low heat for zVi hours. Add the salt and pepper. Cook 15 minutes longer, or until the meat is tender. Discard the bay leaf. Serve the soup with noodles or matzo balls. Serve the meat separately with horseradish. Pot Roast is all kinds of things to all kinds of people. To me it's a compliment, and if I do say so myself, I make it out of this world.
What do You think about Molly Goldberg Jewish Cookbook?
