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Mar-Val's
Brased
Roast Beef |
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Our
Burbon Peppercorn Steak Slather is featured in this wonderful recipe. |
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| Ingredients: |
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| 5
to 6 pounds of beef, Rump Roast or your faviorite Roast cut. 4 garlic cloves, sliced Burbon Peppercorn Steak Slather 2 tablespoons olive oil 4 cups sliced onions Freshly ground black pepper 2 cans (12 ounces each) beer 1 cup water |
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Directions: Preheat the oven to 400 degrees. With a sharp knife, make about 10 slits in the roast. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with Burbon Peppercorn Steak Slather. In a large saute pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides. Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes. Remove the pot from the oven. Arrange sliced onions around the meat. Add the beer and water. Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2 1/2 hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and 1/2 cup water. Remove the meat from the pan and reserve the liquid. Slice into individual portions. Serve with Burbon Peppercorn Steak Slather. |