Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : My House -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (3546)	11/6/2002 10:44:32 PM
From: E	Read Replies (1) \| Respond to of 7689

While we're talking about food, there's a genuine old fashioned pot roast simmering (so low a simmer it's a sourire, actually -- isn't that a great cooking term? (if I have it right)) on my stove that cooks for 24 hours. Supposedly. Actually, it's finished by the 15th or 16th hour, in my experience. This is how you do it. No one will be sorry if they make this unsophisticated pot roast. Unless of course they are vegetarians. Dredge a first cut brisket of beef in flour. Get as big a one as you can jam into your pot. In a big-enough heavy covered pot, brown it well in olive oil. Nice and brown. Remove it from the pot. Wipe the pot out to remove burnt flour bits and any oil and fat (there very little fat in a first cut brisket of beef), and then in a little olive oil saute maybe 7 or 8 large (or more medium) spanish onions sliced into rings. Lots and lots of onion. You can't have too much, really. Saute the onion rings until they're soft and translucent. Take half the onions out of the pot and save. On top of the soft onions in the bottom of the pot, lay the browned brisket of beef. Spread the other half of the onions over the top of the brisket. This is the slightly weird part: Mix 1/4 cup or so of ketchup with 4 or 5 tablespoons of paprika. Pour and spread that mixture on top of the layer of onions. Cover it with a tightly fitting lid and simmer on the lowest possible heat for 24 hours. Optional additions, garlic, vinegar. This creates its own gravy. You don't have to add any liquid. Really, you don't. But if toward the end, you think you do, add some red wine or water to thin the gravy a bit. Or add flour in the last hour if thickening is what it needs. Just little. My house smells so good. This is going into NYC in the trunk of the tomorrow. The recipients are going to be so happy to see gravy instead of the ubiquitous salmon, I'll bet. I'll be offline for a couple of days, all.