Braised beef may be cooked in an oven but may also be cooked on top of the stove or over an open flame. In the kitchens of Europe and pioneer Canada the later two options were usually the case. The American Pot Roast is nothing more than the plagiarized version of all these recipes (see Beef a La Mode).
Ingredients:
4 lbs. chuck, round, or rump suitable for braising
3 Tbsp. fat
1/4 cup flour
Salt and pepper
1/2 cup water or stock
Method:
Dredge meat with flour and brown on all sides in hot fat. Season with salt and pepper. Add water or stock, cover and cook slowly until tender, 3 to 4 hours. As the liquid cooks away add more, as needed. Serve with gravy and vegetables.
Serves 8.
·Variations-
1. Add uncooked pared potatoes, carrots, rutabaga, parsnips, green beans, celery, and onions just long enough before serving to cook them. They may be whole, quartered, or sliced
2. Use tomatoes or tomato juice in place of water.
3. After browning, pour 1/4 cup horse-radish over meat.
4. Before cooking, cut slits in the meat and insert stuffed olives, pushing them into the meat
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
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