Day off.....not for fun....Final Exam the culmination of two years of my teaching certification. 118 questions on how to teach math, reading, writing, art, social studies, science and physical education. Wow. Brookdale college here I come.
Then into the kitchen to make mom's brisket here for those of you who have devored this potroast over the years is the receipe....Bernard S. you are not allowed to use it since you have always made fun of mom's stuffed veal its hot dogs and beans for you.....
4-5 lbs 2nd cut brisket
2 medium onions sliced
2 c. small bit mixed dried fruit
1C white wine
1 1/2 c. beef stock broth (cubes okay)
salt and pepper to taste
Brown meat in heavy pot. (like the one Julia Child and Julia used in her cooking
Add onions and brown over medium heat.
Add wine, other liquids and then fruit
bring to simmer.
Add salt and pepper to taste.
Simmer covered for 2 1/2 to 4 hours by taste and mushy consistancy
remove roast from pot for slicing return to pot to sit until ready to serve.
I find that you can never have too much wine for extra gravy.
The roast taste better on the second day so make it the day before serving
As Julie and Julia say Bon appeite
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