2 tbsp flour 2 tbsp fat or oil
2 tsp salt 1 medium onion, sliced
1/4 tsp pepper 3 peppercorns (whole peppers)
3 to 4 lbs beef roast, cut 2" thick (blade or arm roast)
1 small bay leaf 1 cup water
Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch over over surface heat. Brown meat well on one side; add onion pepper and bay leaf. Turn meat and brown other side. Place meat on flat, low rack. Add water cover and cook slowly 2 hours. Add water as needed to keep 1/2 to 1" in pan. Makes 6 to 8 servings.
(Farm Journal Country Cookbook)
Author Note; This is another recipe my parents did back when we were kids.
2 tsp salt 1 medium onion, sliced
1/4 tsp pepper 3 peppercorns (whole peppers)
3 to 4 lbs beef roast, cut 2" thick (blade or arm roast)
1 small bay leaf 1 cup water
Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch over over surface heat. Brown meat well on one side; add onion pepper and bay leaf. Turn meat and brown other side. Place meat on flat, low rack. Add water cover and cook slowly 2 hours. Add water as needed to keep 1/2 to 1" in pan. Makes 6 to 8 servings.
(Farm Journal Country Cookbook)
Author Note; This is another recipe my parents did back when we were kids.
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