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Pot Roast Carmuneia (M, KLP, TNT)
Source: Amrani Family Recipe
Serves: 4 to 6

4 pound piece of shoulder (#5 in Israel)
2 large onions, chopped
5 cloves garlic, minced
1 can tomato paste
Olive oil, for frying
Salt and pepper to taste
2 to 3 tablespoons of Baharat (click here for recipe), or to taste

In a large saucepan fry the onions and garlic in some olive oil until translucent. Add the piece of meat and brown briefly.

Cover with boiling water and simmer over low heat for about 2 hours, or until meat is almost tender, uncover and dissolve the can of tomato paste in the cooking water, add baharat.

Continue to simmer, uncovered, until sauce is reduced enough so that it begins to coat the meat (not too thick, but not watery anymore). Adjust salt, pepper and baharat to taste before serving.

To serve, remove meat from sauce, slice like a brisket and place back into the sauce to serve.

Poster's Notes:
The following is a very TNT recipe from my husband's family, the shoulder comes out soft and tender. It's a Shabbat favorite since it can be kept warm without drying out. All amounts are approximate.

Posted by Judith Amrani

Nutritional Info Per Serving: N/A