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4 to 5 pound top of the rib, brisket or French roast or any other roast that can be potted (cook the meat the day before serving)
Pierce the meat and rub with salt, pepper, paprika, 2 cloves of minced garlic. Do the night before and refrigerate.
Dice the onions and soften them in a dry hot pot, when soft add 2 to 3 tablespoons oil and the three garlic cloves (minced). Sauté until the onions are brown. Remove from the pot. Add the meat and braise on all sides.
Add the onions back and the wine, cranberry sauce, and tomato sauce.
Lower the heat and cook for about three hours, turning the meat every 1/2 hour or so during the cooking. When soft remove from pot and refrigerate overnight.
Slice before reheating.
Posted by Joan Schick, Z'L
Nutritional Info Per Serving: N/A
Vegetable oil
2 large yellow onions
5 garlic cloves
1 cup red wine
1/2 can cranberry sauce
1/2 can tomato-mushroom sauce
Salt
Pepper
Paprika