Braised Beef in Cream

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use plenty of garlic to support beef flavor—two big cloves are just right


  • 1 (4 lb.) boneless pot roast (sirloin tip, bottom round, rump or chuck)
  • 2 tblsp. shortening (about)
  • Salt
  • Pepper
  • ½ c. water
  • ½ c. butter
  • 2 c. heavy cream
  • 2 large cloves garlic
  • ¼ c. lemon juice
  • tsp. salt (about)
  • ¾ tsp. pepper (about)
  • Watercress or parsley (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 to 3 hours, or until meat is tender. Remove from kettle; allow to stand 20 minutes, then 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 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 moderate oven (350°) 10 minutes, or until heated through. Spoon sauce over meat; sprinkle generously with watercress; garnish with watercress sprigs.