Braised Beef
- 3 lbs beef
- 2 ounces fat salt pork or bacon
- 2 Tbsp flour
- 3 tsp salt
- 1/2 tsp pepper
- 1 1/2 pints water
- 2 Tbsp minced onion
- 2 Tbsp minced carrot
- 2 whole cloves
- 1 sprig parsley
Cut the pork into thin slices and fry until brown and crisp. Take out the pork, putting the vegetables in the fat remaining in the pan. Cook slowly for 15 minutes (be patient, you rascal).
Rub half of the pepper and 2 tsp of salt into the beef. Place in a deep granite pan.
When the vegetables are cooked, place them with the meat, first pressing from them as much fat as possible. Add the flour into the fat remaining in the pan. Stir it until it becomes brown. Add the water gradually, stirring all the while. Season the gravy with the remainder of the pepper and salt. Boil for 5 minutes, then pour atop the meat in the pan. Add the cloves and parsley.
Cover the pan and set in a very oven heated to 350F. Cook for 5 hours, basting every half hour with the gravy in the pan. The oven must never be too hot that the gravy will bubble.
Rub half of the pepper and 2 tsp of salt into the beef. Place in a deep granite pan.
When the vegetables are cooked, place them with the meat, first pressing from them as much fat as possible. Add the flour into the fat remaining in the pan. Stir it until it becomes brown. Add the water gradually, stirring all the while. Season the gravy with the remainder of the pepper and salt. Boil for 5 minutes, then pour atop the meat in the pan. Add the cloves and parsley.
Cover the pan and set in a very oven heated to 350F. Cook for 5 hours, basting every half hour with the gravy in the pan. The oven must never be too hot that the gravy will bubble.
Submitted by May 20, 2010
15 min
30 min
45 min