June 20, 2017
Comfort Food, Dinner, Main Dish,
Beef, Roast Beef, Beef Chuck, Sunday Dinner, Dutch Oven, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
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"This recipe is a modification of one in THE JOY OF COOKING by Erma S. Rombauer."
Rub meat with one cut garlic clove.
Heat oil in Dutch oven over lively heat. Brown meat in it on all sides. Salt and pepper each side after browning
Drain fat and set meat on about 1 cup of mirepoix consisting of diced carrot, one onion, and celery with bay leaf and thyme added.
Have boiling stock ready and put in pot up to 1-2 inches but never more than barely covering meat.
Add small onion stuck with 3 cloves and mince other clove of garlic over top of meat.
Bring just to boil, then lower heat to just simmering.
Cover pot tightly and leave at simmer for 2-3 hours, turning meat several times during cooking. Add more stock if needed.
Let stand a few minutes away from heat and skim off grease by using a paper towel folded into a narrow cone shape.
Serve as is with the pot liquor.
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