Brisket Roast Or Prime Rib Roast
|Beef brisket/1 prime ribs of beef (7 to 8 pounds)||8 Pound|
|Garlic||6 Clove (30 gm), slivered|
|Onions||2 Medium, chopped|
|Carrots||3 , diced|
|Celery||1 Bunch (100 gm), sliced|
|Black pepper||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dry red wine||3 Cup (48 tbs)|
Trim the fat from the meat and with a sharp knife make several incisions over the surface.
Insert a piece of garlic into each opening.
Combine the onions, carrots and celery and place half on the bottom of a lightly oiled baking pan.
Lay the brisket or prime ribs over the vegetables.
Season with salt, pepper and cumin.
Cover the meat with the remaining vegetables.
Pour in the wine.
Cover with plastic wrap and refrigerate for twenty-four hours.
Remove the plastic wrap and cover the meat with foil.
Bake at 250 degrees for about one hour per pound.
Remove the foil one hour before it is done and bake uncovered to nicely brown the roast.
Remove from baking pan and let rest for about twenty minutes before slicing.
Drain the vegetables and serve in a separate bowl.