If I have been holding out on you when it comes to recipes, it was only because of the time I gave my brownies recipe to someone who managed -- by substituting shortening for butter, adding "mini chocolate chips" to the batter and perpetrating various other atrocities -- to create something awful in my name. But after some soul searching, I am ready to trust again. Here, then, is "Pot Roast With Cider," from Jewish Cookery, an old cookbook I found in Nana's kitchen after she died. If you screw it up, please have the decency not to tell anyone where you got the recipe.
POT ROAST WITH CIDER
2 c. cider 2 tbsp molasses
2 lg onions, sliced thin 1 clove garlic, minced
2 bay leaves 1/8 tsp each ginger and allspice
4 to 4 1/2 lb brisket (1st cut) 3 tbsp shortening
3 tbsp flour 1/2 tsp salt
dash of pepper (optional)
Make a marinade of cider, molassess, onions, garlic, bay leaves and spice. Place the meat in this, cover and let stand in the refrigerator overnight. Turn and keep in marinade until ready for roasting in a heavy pot or pressure cooker. Melt shortening in pot. Lift meat from marinade and dust with flour, salt and pepper. Sear meat in hot melted shortening, turning once or twice to brown all parts. Add the marinade and cook over moderate heat 2 hours. Reduce heat and simmer 30 minutes.