Summer Internship & Madeleine Ghericich’s Famous Pot Roast
Julie Hartman is a Summer 2013 intern with the Museum at Eldridge Street focusing on social media management. She is an American/Religious Studies double major at Kenyon College in Gambier, Ohio, with an interest in the cultural history of lower Manhattan and Brooklyn. Julie is thrilled to be writing for the Museum at Eldridge Street’s summer blog, which will feature other news related to the Museum and its neighborhood.
Between 1880 and 1920, over 20 million people immigrated to the United States from Europe. The first worshippers at Eldridge Street fell within this demographic bracket, as did earlier generations of my own family. My great aunt Madeleine’s personal recipe collection features an array of savory, spice-infused flavors native to her birth city of Kortula, Croatia. Ingredients like onion, allspice, paprika, basil, and oregano represent Kortula’s Greek, Italian, and Slavic influences.
Madeleine typed this simple pot roast recipe for my mother in the weeks after her wedding to my father. It is rich and delicious. Be sure to rub the meat with garlic and salt before browning!
4 lb. Beef Roast
15 Garlic Cloves, Peeled
1 Tablespoon Salt
1½ Cups Beef Gravy
Take 3 medium-sized onions – finely chop and sauté in vegetable oil to a golden brown
Rub meat with garlic and salt before browning
Brown meat on all sides in the same pot with the onions using about 1½ tablespoons of oil and then cover and let simmer about ½ hour; adding about a whisky glass full of water while it is simmering. (This is in case you do not get enough water from the condensation from the cover)
After meat has cooked (about 45 minutes) slice meat and return to the pot adding gravy (which you make from brown gravy mix) and cook until meat is tender; if you have a pressure cooker only cook for 15 minutes and let indicator wright return to “down” position before taking off cover.
When putting meat in pressure cooker, be sure that in placing the meat in the cooker that you leave enough air space so that indicator weight does not pop off while cooking—distribute meat evenly!
Don’t worry is the meat is very pink—almost raw—when you slice it because when it cooks the meat turns brown and the meat is soft; when slicing your meat make sure that is has some fat on it otherwise the meat will be dry…
Hope you understand. If not call me and I’ll try to explain further!
-–So long and good luck—