Braised Beef in Cream

Name: Braised Beef in Cream
Yield: Makes about 8 servings
Ingredients: Watercress or parsley (finely chopped and sprigs); 2 large cloves garlic; ¾ tsp. pepper (about); 1½ tsp. salt (about); ¼ c. lemon juice; 2 c. heavy cream; ½ c. butter; 1 (4 lb.) boneless pot roast (sirloin tip, bottom round, rump or chuck); Salt; 2 tblsp. shortening (about); ½ c. water; Pepper

Preparation info

Makes about
8
servings

Difficulty
Medium

Appears in

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

Ingredients

1 (4 lb.) boneless pot roast (sirloin tip, bottom round, rump or chuck)
2

Main course
Gluten-free

Method

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.