2 Tbls. butter OR margarine
3 lbs. rump roast – trimmed of fat
2 stalks celery – chopped
1 lrg. onion – chopped
3 cloves garlic – minced
1/2 tsp. parsley flakes
1/2 Tbls. dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 Tbls. salt
2 carrots – sliced
2 potatoes – peeled, cubed
1/2 tsp. salt
1/3 cup all-purpose flour
Brown roast in butter in Dutch oven, then remove meat from Dutch oven. Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
Remove roast from Dutch oven. Strain stock into bowl; discard vegetables. Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.
3-4 lbs. beef brisket
3 cloves garlic – minced
1 1/2 tsp. Kosher salt OR coarse sea salt
1/2 tsp. black pepper
4 lbs. onions – sliced
3 med. carrots – sliced 1/4″ thick
2 stalks celery – sliced 1/4″ thick
4 bay leaves
Rub garlic into all sides of brisket. Salt and pepper all sides of brisket.
Spread the onions, carrots, celery, and 2 bay leaves on the bottom of a large roasting pan. Place the brisket over the vegetables and lay 2 bay leaves on top of the meat. Tightly cover the pan and bake in a 350 degree oven for 2-3 hours, just until the meat is tender.
Remove from oven and let sit for 20 minutes. Slice meat across the grain. Remove vegetables from pan and separate into serving bowls.
Skim fat off the juice in the pan, discard the fat, and pour some of the juice over the vegetables. Remaining juice can be served in a gravy boat to pour over meat.
1/4 cup butter or margarine
1 md. onion, chopped
1/2 cup diced celery
1 can (4 oz.) chopped mushrooms, drained
2 cups soft bread crumbs
1/2 to 1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil or 1 tsp. fresh basil
1/4 tsp. dried parsley flakes or 1 tsp. chopped fresh parsley
4 slices bacon
1 (3 lb.) beef tenderloin, trimmed
In a small skillet, melt butter over low heat. Sauté, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture andmix well. Make a lengthwise cut 34 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350°F until meat reaches desired degree of doneness: 140°F for rare, 160°F for medium and 170°F for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice.
6 pounds chuck roast, cut into large chunks
1/2 cup olive oil
1 teaspoon white sugar
6 pounds small white onions, cleaned and scored
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
6 cloves garlic
1 teaspoon whole pickling spices
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste
In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.