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Gramma’s Roast Beef

Twyla Sorrells's
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If boiled beef just doesn't sound appealing to you, I beseech you to try this one... It's very different and does not taste boiled at all. The biggest advantage is that it doesn't heat up your house in the summertime like a baked (roasted) roast beef tends to do.

Category: Meats
    Prep Time:       Cook Time:       Total Time:  

1 beef roast, 3-4 lbs.
Salt & Pepper
Cooking Oil (She probably used Wesson or Crisco)

Rinse meat. (Optionally, soak in cold water with a bit of salt for a half-hour or so to draw out the blood.) Cut into 1 1/2 – 2 inch cubes, keeping relatively uniform. Set aside.

Heat about 2 Tbsp oil in the bottom of a Dutch oven or heavy pot. The burner should be med-hi for best results. When hot, add the meat, stirring while it goes in to prevent sticking. Brown the outer edge of all sides of the meat. This is the optimal time for seasoning, but add and stir at the same time.

When browned, turn heat to med-lo and cover with water. Cover pan, allowing a steam escape, and simmer for at least 2 hours, adding water if needed. It’s going to look almost burnt, but it’s oh so good. Serve hot.


Recipe Source: Faye Smith Gray

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