&
Greek Pot Roast
from
Jim Lipman
A Note from the Chef:
Combined, these dishes provide a hearty 2-course meal!
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* Gazpacho
Ingredients
1 1/2 pounds ripe tomatoes, cut into chucks Directions
Combine all ingredients in a food processor and blend until finely chopped, but not completely smooth. Refrigerate until thoroughly chilled, at least 2 hours. May be topped in bowls with one or more of the following for garnish Croutons, Makes 6-8 portions Delicious!
********************* * Greek Pot Roast (Peloponnesian Pot Roast) Ingredients
1 3-4 pound first-cut beef brisket Directions
Trim sheath of fat from around roast. Make slits in the top of the roast with tip of knife; insert peeled garlic cloves. Sprinkle roast on both sides with salt and pepper. In a large pot, brown meat on both sides in hot oil. Combine tomato sauce and all spices, pour over meat, and simmer 3-4 hours, turning once, until meat is tender. Remove meat, keeping it warm, and bring juices to boil until reduced to about 3 cups. Slice meat against the grain and serve with the pasta, pouring sauce over both.
Makes 6-8 servings Enjoy!
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1 medium cucumber, cut into chunks
1 medium onion, cut into chunks
1 medium red pepper, seeded and cut into chunks
2 cloves garlic, peeled and halved
1 cup tomato juice
1/4 cup red wine vinegar
1-2 tablespoons olive oil
Finely chopped cucumber and
Red bell pepper.
8 cloves garlic
Salt and pepper
2 tablespoons cooking oil (or olive oil)
3 8-ounce cans (3 cups) tomato sauce
2 tablespoons vinegar
1 teaspoon ground nutmeg (6 to 8 whole cloves)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Hot cooked pasta