Dave Drum wrote to All <=-
Set the oven @ 450F/232C.
I do something similar but I put my bacon on parchment paper at 400F for
about 10 minutes. It comes out semi-crispy and just a little chewy which
seems to work well with my dental issues. Plus I can scrape up the bacon grease to put in the fridge for later.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Paula Dean's Roast Beef
Categories: Beef, Bacon, Onion
Yield: 6 Servings
3 lb Chuck roast, cut into
1 Inch pieces
Kosher salt and black pepper
Garlic powder
Cooking spray
1/3 c All-purpose flour, plus
1/4 c More
4 tb Bacon grease
4 tb Cooking oil
1 lg Bell pepper, chopped
2 md Onions, chopped
1 c Diced celery
3 lg Cloves garlic, minced
4 c Beef broth or water
3 Bay leaves
1 ts Dried thyme
2 tb Hot sauce (Texas Pete)
1 tb Worcestershire sauce
1 ts Salt
1 ts Dried basil
5 md Fresh tomatoes, peeled
-and quartered
10 oz Can extra hot stewed
Tomatoes (Ro-Tel)
1/2 c Fresh chopped parsley
Leaves
Season beef with kosher salt, black pepper and garlic powder. Dust
beef with about 1/3 cup flour and toss lightly. Spray a cast iron
Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and
4 tablespoons of cooking oil (you may use all bacon grease, all solid
shortening, or all cooking oil if desired). Brown meat in hot fat and
remove to a large bowl using a slotted spoon. Leaving fat in Dutch
oven, saute bell pepper, onions, celery, and garlic. Brown vegetables
and remove to bowl with a slotted spoon, leaving fat in the pot. Add
or take away to total 3 tablespoons of fat to make your roux. To make
roux, add about 1/4 cup of flour, stirring constantly and slowly
until flour is a nice deep brown, being careful not to burn the
flour. Slowly add 4 cups of beef broth or water and stir. Bring to a
simmer and add back beef and vegetables. Add bay leaves, thyme, hot
sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh
tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15
minutes, stirring occasionally. Just before serving, remove bay
leaves and stir in 1/2 cup chopped parsley. Serve over your favorite
hot buttered grits.
From: Matt
MMMMM
-- Sean
... Despite the high cost of living, it remains popular.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)