Recipe - Beef Roman-Jewish Style

2 pound Boneless beef pot roast; cut
into 1" cubes
4 tablespoon Olive oil
3 Garlic cloves; chopped fine
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Beef soup stock; fresh or
canned
One half cup Dry red wine
2 cup Italian Tomato Sauce; see *
Note

* Note: See the "Italian Tomato Sauce" recipe which is included in
this collection.

In a large frying pan brown the meat pieces very well in the olive
oil and garlic. You may have to do this in two or three batches. See
hint below. Place the meat in a suitable stovetop covered casserole
and add the remaining ingredients. Simmer, covered, until the meat is
very tender, about 2 hours. You may have to add some water to the pot
now and then. Do not let this dish dry out. This can be served in a
bowl with a great deal of bread or with pasta. This recipe serves 6.

Hint: When browning meats use a very heavy frying pan and small
batches of meat. If you put all the meat in a thin pan at once the
little heat available in the thin metal of the pan will be absorbed
quickly and you cannot sear the meat, only slowly cook it, thus
toughening the meat. Proper browning means that you sear the meat
quickly, thus sealing in the flavorful juices and coloring the
natural sugar that is in the meat.

Comments: The Jewish ghetto in Rome, a place you must visit, still
has a few restaurants that serve food that has been typical of these
people for the last few hundred years. You will find kosher bakers
and kosher butchers. And you will find a few dishes like this one.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10161991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

10121995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.