Shallot and Tomato Top of the Rib Roast

My grandmother’s brisket recipe is delicious, and it can also be used for Top of the Rib Roast. I subbed in some fresh ingredients for canned ones that she used, but in a pinch you can use a can of sweet potatoes in heavy syrup and canned shallots instead of the fresh vegetables.brisket strip

  • 3-6 pounds Top of the Rib Roast
  • 3 yellow onions
  • 15 ounces of tomato sauce
  • 15 ounces of whole tomatoes
  • 10-15 whole shallots
  • 3 stalks of celery
  • 4-6 medium cut up sweet potatoes
  • 2 carrots, chopped
  • 1 green pepper
  • garlic powder or 2 cloves garlic
  • paprika to taste
  • black pepper to taste
  • 1 can of beer (optional–not kosher for Passover or gluten-free)
  1. Brown the brisket on both sides and put into a large pot. If you need to chop the brisket in half, put chopped onions between the layers so the liquid can get between them.
  2. Cut up other ingredients and add to the pot.  Make sure the meat is covered with liquid, and add water to the pot if the meat isn’t yet covered.
  3. Bring to a boil, and then simmer, uncovered, for 4-7 hours, until the roast is delicious and tender.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s