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Politics : Sioux Nation
DJT 11.29-1.4%10:34 AM EST
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To: SiouxPal who wrote (93279)12/27/2006 7:20:01 PM
From: TigerPaw  Read Replies (2) of 362881
 
cook a bottom round roast so that it's tender.

I know a sure fire recipe.

Sear the roast in the dutch oven to get a flavorful surface.
Cook the roast covered!, in a dutch oven along with a small amount (maybe 8oz) of tomato and about 5 or six onions cut into chunks. No Water (maybe an ounce to rinse the tomato can). add a few garlic cloves and a bay leaf or two, salt pepper, and a little mustard seed and caraway (old-school spices). Cook 1 1/2 hours at the lowest heat.

turn off the fire, let it cool. Then slice thin (1/8 inch).
It's not going to be that tender yet, so that makes it easy to slice without falling into chunks of random fibre. Use a sharp knife.

save all the juice that cooked out of the onions, it should be a couple of cups. puree a few of the cooked onion stuff until you have a gravy, it should be rather a thin gravy. You can do everything up to this point the day before or even a long time before if you just freeze the slices and juices in separate containers.

Put the meat into the juice about 45 minutes before you want it done. Heat to a boil, then simmer for 45 minutes (an hour if it's frozen). This second stewing step will make it very tender and flavorful, but you don't have to worry about it falling apart when you try to slice it since it's already sliced. You may want to thicken the gravy a touch more before serving.

Yumm!
TP
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