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Deckle, Pot Roast I (M, KLP, TNT)
Source: Self
Serves: 6 to 8

Approximately 1 4-pound deckle
1 large onion, or 2 small/medium ones
Black pepper, to taste
A light sprinkle onion powder
Garlic powder
3 or 4 cans of unsalted potatoes
1/2 cup extra virgin olive oil
2 cups water

Season the meat.

Put the sliced onions in a roasting pan (I use the black enamel speckled kind). Lay the meat on top of the onions.

In a separate bowl, or pot, season 3 or 4 cans of unsalted whole potatoes with the same seasonings as the meat, but omitting the salt).

Pour some of the olive oil on the potatoes, and mix. Surround the meat with the potatoes. Drizzle the remaining olive oil over the potatoes.

Add the 2 cups of water to the pan, being careful not to pour it directly on the meat or potatoes (so as not to wash off the seasonings). Cover the pan tightly with foil.

Roast at 400°F for 2 to 2-1/4 hours, until the meat is fork tender.

I then separate the meat from the potatoes and onions, and wrap it tightly in foil. Refrigerate it, until cold, usually overnight. Then slice.

I refrigerate the pan gravy in a plastic container, and later separate the hardened fat that has risen to the top.

Optional: I transfer the onions and potatoes into a smaller foil roasting pan, and roast at 400°F to 450°F, until they are nicely browned.

Then cover and refrigerate.

When ready to reheat, I put the sliced meat back over the onions and potatoes. Pour the defatted gravy over all, and heat.

Poster's Notes:
For the salt, use a fairly generous amount on the meat, but omit on the potatoes.

I use a heavy hand with the garlic powder.

I use the canned potatoes for convenience but of course, you can use small fresh peeled potatoes, or larger ones cut in chunks.

My mother always used deckle instead of brisket, and I have always done the same. In my experience, even though a deckle may be cheaper than a brisket, I find it tastier and more moist and tender. I imagine that this is because it may have more fat than a brisket.

But I really don't find it overly fatty.

Years ago, I once tried a first cut brisket, since I thought that it was a premium cut of meat, and must be the best. I was disappointed, finding it too dry; and returned to using deckle.

My pot roasted deckle recipe is really yummy, and always gets raves. I season it generously, but don't use any sauces (barbecue, sweet and sour, etc.) to mask the flavor of the meat.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A