Braised beef in cream
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless pot roast *1 |
| 2 | tablespoons | Shortening |
| Salt | ||
| Pepper | ||
| ½ | cup | Water |
| ½ | cup | Butter |
| 2 | cups | Heavy cream |
| 2 | larges | Garlic cloves |
| ¼ | cup | Lemon juice |
| 1½ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| Watercress or parsley *2 | ||
Directions
*1 sirloin tip, bottom round, rump or chuck *2 finely chopped and sprigs
In Dutch oven or heavy casserole with cover , slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water. Cover and simmer 2½ - 3 hours, or until meat is tender.
remove from kettle; allow to stand 20 minutes and slice thinly.
Pour off pan juices and save for another use. Heat butter in kettle until it bubbles and browns. Add cream, garlic, lemon juice, about 1 ½ tsp. salt and ¾ tsp pepper. Cook over medium heat, stirring, about 3 minutes, or until sauce reduces slightly.
Spoon half the sauce over bottom of a shallow heat proof serving platter. Arrange meat slices, slightly overlapping, in sauce. Pour remaining sauce over top. Near serving time bake in 350 F. oven 10 minutes or until heated through. Spoon sauce over meat; sprinkle generously with watercress; garnish with watercress sprigs.
Submitted By JJ JUDKINS On 10-24-95