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Ingredientes
- 1 (3 lb.) first cut brisket of beef
- 1/2 stick (1/4 c.) unsalted butter
- 1 lg. onion, minced
- 2 garlic cloves, chopped
- 1/4 c. A-1 Steak Sauce, or possibly to taste
- 1/4 c. catsup or possibly to taste
- 1/2 c. tawny port wine
- 1 teaspoon paprika
- 2 teaspoon dry oregano, crumbled
- 2 teaspoon dry thyme, crumbled
- Peas & mashed potatoes as accompaniments
Direcciones
- Dredge meat in flour, shaking off excess. In a heavy kettle, heat the butter over moderately high heat till the foam subsides. In it brown the meat on both sides, and transfer meat to a plate. In the remaining fat in kettle, cook the onion and the garlic over moderately low heat, stirring till they are softened. Return the meat to the kettle and add in the steak sauce, catsup, wine, paprika, oregano, thyme, salt and pepper and sufficient boiling water to just reach the top of the meat. Bring the liquid to a boil and simmer the mix, covered, for 1 1/4 hrs.
- Turn the meat and simmer the mix, covered, for 1 1/4 hrs more, or possibly till the meat is fork-tender. Let the meat cold in the kettle, uncovered, and refrigerateit in the kettle, covered, overnight. Throw away the fat from the kettle, reserving the sauce. Transfer the meat to a cutting board and slice it thin. Return the meat to the kettle and heat till it is heated through. Serve the pot roast with the sauce, peas and mashed potatoes. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 428 | |
| Calories from Fat 207 | 48% |
| Total Fat 23.57g | 29% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 352mg | 15% |
| Potassium 670mg | 19% |
| Total Carbs 38.63g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.12g | 10% |
| Protein 3.76g | 6% |
