Brattleboro Roast Beef Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
6 lbs: Rump roast of Beef,
1/2 tsp: Seasoned salt,
1 cup: Red wine,
Salt,
1 cup: Corn oil,
Pepper,
1/2 tsp: Celery salt,
1/4 cup: Flour,
1/2 tsp: Onion salt,
Directions:
Combine wine, corn oil and seasonings in bowl. Place roast in baking
pan and baste with wine, oil and seasoning mixture. Cover and roast
in a 275 degF oven, basting every hour with pan juices until tender.
Allow 35 minutes per pound for medium to well done roast; 25 minutes
per pound for rare. Prepare gravy by removing meat to a warm platter.
Pour juices into a bowl. Skim fat from top reserving several
tablespoons for gravy. Just before serving brown the flour in the
reserved fat in a skillet on the stove top. Gradually add reserved
liquid and allow the gravy to thicken, stirring constantly. Serve
with mashed potatoes and a variety of vegetables.
Source: Brattleboro, VT Firehouse Cook: Howard T. Mattison, Chief and
Lt. LeClaire MealMaster format: Grant Ames 12/94
Submitted By GRANT AMES On 01-07-95
Source from luhu.jp
pan and baste with wine, oil and seasoning mixture. Cover and roast
in a 275 degF oven, basting every hour with pan juices until tender.
Allow 35 minutes per pound for medium to well done roast; 25 minutes
per pound for rare. Prepare gravy by removing meat to a warm platter.
Pour juices into a bowl. Skim fat from top reserving several
tablespoons for gravy. Just before serving brown the flour in the
reserved fat in a skillet on the stove top. Gradually add reserved
liquid and allow the gravy to thicken, stirring constantly. Serve
with mashed potatoes and a variety of vegetables.
Source: Brattleboro, VT Firehouse Cook: Howard T. Mattison, Chief and
Lt. LeClaire MealMaster format: Grant Ames 12/94
Submitted By GRANT AMES On 01-07-95
Source from luhu.jp