Tuscan-Jewish Pot Roast
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1
Bay Leaf2 cloves
Garlic (minced)1
Salt11 cups
Chicken Stock1.5 cups
MilledDirections:
1
Preheat the oven to 325 degrees
2
In a large, heavy pot with a lid, heat the olive oil over medium-high heat
3
Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes
4
Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste
5
Add the chicken livers and mix
6
Place the brisket on top and pour the wine, stock, and tomatoes over the meat
7
Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours
8
Serve in slices with the pan juices