 |
|
|
|
 |
|
 |
| |
| Home -> [Beef] -> [Special pot roast Recipe] |
Special pot roast
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Beef |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/4
| lbs | Salt pork | | 1
| | Bottom or top round of beef* | | | Salt | | | Pepper | | 1/2
| cup | Water | | 1
| can | Tomatoes (16 oz) | | 4
| | Potatoes, medium-sized** | | 8
| | Onions, small, white, peeled | | 6
| | Carrots, medium-sized*** |
|
Procedures:
| 1 | * - 4 to 5 lb.?** - peeled and cut into large cubes.?*** - scraped and cut into 1" thick slices.?Rinse salt pork to remove excess salt, blot dry, and cut into small dice. | | 2 | Place in a heavy stew pot over low heat until all fat has been rendered. | | 3 | Remove and discard pork dice (or save to add to green salad ~ it"s great).?Heat the rendered fat to almost smoking, add the beef, and brown it on all sides, turning it with a spatula and wooden spoon. | | 4 | (do not pierce with fork or juices will run out and meat will become dry and stringy).?When meat is well browned, remove it from the pot and set aside. | | 5 | Pour off all cooking fat and discard. | | 6 | Return meat to pot, sprinkle generously with salt and pepper, and add water. | | 7 | Cover tightly and let cook over low heat for 2 hours. | | 8 | Add tomatoes, cover again, and continue to cook until meat is almost tender, about 30 minutes. | | 9 | Arrange potato cubes, onions, and carrots around meat. | | 10 | Cover and cook a final half hour, or until vegetables and meat are tender |
|
|
|
|
|
|
|
|
|
|
