A Better Pot Roast Recipe
1 first-cut brisket (5 lb) trimmed of, all visible fat
1 freshly ground black pepper
1/4 cup corn oil
8 onion(s), thickly sliced separated, into rings
6 carrots, peeled cut in chunks
3 garlic clove(s), minced
2 bay leaves
4 tbsp tomato paste
1 salt to taste
16 oz can tomatoes, with juice
1 cup dry red wine
Note: Make this a day ahead so you can skim off the fat. Preheat oven
to 375øF. Cover both sides of brisket with lots of pepper. Over a
medium flame, heat the oil in a heavy casserole or roasting dish and
brown the brisket on all sides. Take the brisket out of the pan and
set aside. Add the onions to the casserole and cook them over
medium-high heat. As you stir them, scrape up the brown bits from the
bottom of the casserole. cook the onions for about 15 minutes, or
until they are thoroughly browned. Add the carrots, garlic, and bay
leaves; stir for another 1-2 minutes. Take the casserole off the
burner and carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato paste.
Sprinkle more pepper, and a little salt, over the tomato paste. Pour
the tomatoes and red wine into the bottom of the casserole. Cover the
casserole tightly, first with a layer of foil and then with the lid.
Let the pot roast cook on the middle rack of the oven for 3« hours.
check the liquid level in the casserole frequently; if it gets too
low, add a little water or beef broth. When the meat is tender, take
it out of the oven. Keep the meat covered while you cool it to room
temperature. Then put it in the refrigerator overnight. The next day,
spoon off all the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it ÄÄ along with
its juices and the vegetables ÄÄ either on top of the stove or in the
oven. When it's hot, slice it on the diagonal and serve with the pan
juices and vegetables spooned over. Add salt at the table, if needed.
to Meat Recipes
Food Tips of the Week
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some reduced carb diet guidlines:
* Understand the food labels
Watch out for the food label that proclaims 'low carb' - check the nutritional information on the rear of the can or package. Some are only a little less and in some cases still higher than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are identical.
* Use reduced carbohydrate chocolate for chocolate muffins.
If you have taken the time to convert your tasty chocolate chip cookie or muffins recipe using soy flour, it would be madness to mix in those high carbohydrate standard chocolate. Chop up a reduced carb bar of chocolate into tiny chunks and use that in its place.
Foods rich in lycopene
(includes grapefruit, red bell peppers and sweet gourd)
The phytochemical lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. This chemical is responsible for the vivid red colour of a good number of food types.
Intrestingly, unlike numerous healthy agents, it is not damaged if it is cooked, but is really increased in efficacy by being cooked.
Its most valuable value is that it serves as an antioxidant and appears to help to lower the chances of developing cancer.
This useful phytochemical is the most efficacious fighter of singlet oxygen, which is correlated with skin aging. It's also thought by many experts to block the development of atherosclerosis.
A Better Pot Roast Recipe Index from Recipes 4U
You no longer need to spend money on over priced recipe publications or high nights out in posh dining establishments, just discover and print the recipe that meets your requirements and before you know it, you will be cooking a good meal to amaze your family in the convenience of your own kitchen