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Thread: Joy Of Cooking ..... Pot Roast of Beef

  1. #1
    Senior Moderator JimmyHAD's Avatar
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    Default Joy Of Cooking ..... Pot Roast of Beef

    Right out of Rombauer's book of the same title, page 667& 668 ...... Did a beef stock with marrow bones, carrots, celery, onion and garlic last night. Strained through a chinouis and chilled overnight. Picked the chilled fat off of the stock with a spoon, then used a sieve to get the small bits out. Browned the roast on all sides, in the rondeau, with fat rendered from the stock.

    Removed the meat to a platter and dumped in the veggies + a cup of stock, and a 1/2 cup of Gallo Burgundy. Added a bay leaf and brought to a boil. Reduced heat, returned meat to the mix, and it is now on simmer until done. Couple of hours probably. I'm doing boiled potato on the side and bon appetit !

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    Be careful how you treat people on your way up, you may meet them again on your way back down.

  2. #2
    Str8Faced Gent. MikeB52's Avatar
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    Succulent looking meal Jimmy!
    I'm a meatatarian, it's a lifestyle choice.
    That's looking to be fall off the bone tender when done.
    JimmyHAD likes this.
    "Give me six hours to chop down a tree and I will spend the first four sharpening the axe."

  3. #3
    Senior Member blabbermouth
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    Nice to see as you age Jim,your getting into the finer things in life
    Do you have Horseradish? Beaver brand, hot as hell.
    Dangerous within 1 Mile

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