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Pot Roast (brisket) With Curried Tomato Sauce

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“From Cooking with Herbs and Spices NY Times Jewish Cookbook.”
READY IN:
3hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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