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Studded Pot Roast

Mexican.Chef's picture
  Beef brisket 3 Pound (1 Brisket)
  Bacon slices 5 , cut up
  Slivered almonds 2 Tablespoon
  Cooking oil 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)
  Vinegar 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried marjoram 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed
  Ground cloves 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Potatoes 4 Large, peeled and cut into pieces

Trim visible fat from brisket.
Cut small slits about 1 inch deep in top surface of meat and stud with raw bacon pieces and slivered almonds.
In a large Dutch oven brown studded brisket on both sides in hot cooking oil.
Combine water, chopped chili peppers, vinegar, garlic, salt, cinnamon, thyme, marjoram, oregano, cloves, and pepper.
Pour chili mixture over meat.
Cover; simmer for 1 hour and 45 minutes.
Add potatoes and, if needed, more water.
Cover; simmer 45 minutes more or till potatoes are tender.

Recipe Summary

Main Dish

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