Danish “Sweet” Beef Roast
Preheat oven 450 degrees
Oil
3-5 lb beef roast
2 cups beef broth
2 medium onions chopped
2 tsp wine vinegar
11/2 tbsp honey
˝ tsp allspice
4 large carrots peeled and sliced
4 large potatoes peeled and cut into quarters.
1 cup pitted prunes
Garlic powder
Freshly ground black pepper
Rub brisket with oil
Sprinkle with garlic powder and black pepper.
Place in heavy-duty baking pan and bake 40 minutes.
Reduce heat to 325 degrees.
Mix beef broth, onions, vinegar, honey and allspice.
Pour over meat.
Cover with foil and cook 2 hours.
Remove meat and slice.
Meanwhile, par boil carrots, and potatoes.
Return sliced meat to pan and add drained carrots,
potatoes and prunes.
Continue cooking, uncovered 30 minutes more.
*This always taste better the next day after being
refrigerated.
Make sure to cover with foil when rewarming in oven at
325 degrees.
Jewish/Eastern European Recipes