salt and pepper to taste
4 pounds ground brisket
6 slices fresh tomato, sliced
3 (4 ounce) cans tomato paste
3 (4.5 ounce) cans minced shallots, drained
3 tablespoons chicken bouillon granules
2 teaspoons hot chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder, salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly oil the center of a 9x13 inch pan.
Place beef in a large skillet and fry over medium high heat until well browned. Drain excess fat and place the remainder of the fat into the skillet with the tomato slices. Brown the other side and spread tomato mixture over the bottom crust with the sliced tomato. Add chili powder and garlic powder to the tomato and tomato sauce mixture. Garnish with red/green bell pepper flakes.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. Remove uncovered pan from oven and place in a large, heavy skillet. Add remaining browner fat and lightly pressing edges of pan together to seal. Refrigerate overnight.
Fresh fruits such as plum tomatoes, blackberries, and cherry tomatoes will float to the top of the bulging pan. Grease and flour baking sheets. Place fruit in pan and broil for about 15 minutes, until fruit is nicely browned. Cool completely on wire rack.
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