This is the second of what I hope will be many readers contributions. Dave is a friend and collegue of my husbands. They work together.
Dave E-Mailed me this recipe I think boasting about what a great chef he is. I know for a fact that dave takes great care when preparing his meals. I also know that dave has a wonderful pallet and would only serve the best possible meal to his family. This recipe is for a large crowd as he prepared this for his family for the holidays. I have not tried this recipe yet myself but under great confidence I am sure this is a meal you could also be very proud of.
I would like to thank Dave for hopefully getting the ball rolling on contributions to my web page.
THANK YOU!
P.S. Check Dave's Blog out you will get exactly what I mean by unique outlook
www.davebrokawnews.blogspot.com
Dave E-Mailed me this recipe I think boasting about what a great chef he is. I know for a fact that dave takes great care when preparing his meals. I also know that dave has a wonderful pallet and would only serve the best possible meal to his family. This recipe is for a large crowd as he prepared this for his family for the holidays. I have not tried this recipe yet myself but under great confidence I am sure this is a meal you could also be very proud of.
I would like to thank Dave for hopefully getting the ball rolling on contributions to my web page.
THANK YOU!
P.S. Check Dave's Blog out you will get exactly what I mean by unique outlook
www.davebrokawnews.blogspot.com
Ukrainian Style Roast Beef
Ukrainian Style Roast Beef
I have selected four (4) something lbs. of Chuck Roast. I look for nice marbling as well as a good fat line along the edges. I place the roast in my roaster on a wire rack, just to keep off the bottom. The roast has been pre-seasoned with salt and pepper on both sides before entering the roaster. Then I take freeze dried Morel mushrooms and crumble them up and drop all around and on top of the roast. I take crushed garlic and smear two tablespoons on top of the roast. One small cooking onion quartered and placed along sides. An even sprinkle of cajun spice across the top. Then add water, not to much, only about and inch in the bottom of the roaster. Add one can of beef ajus, a can being the size of a campbell soup size. Cover the roaster and put in the oven on 325 for four hours. After elasped time remove roast and place on a carving tray that will not allow the juices to run off. I like to then make a thin, but not watery gravey out of the drippings right in the roaster. I achive this by turning on my burners and adding starch and water mix. Then I take the roast and pull it apart into approximately 2 mouthful sizes that way when served it will still require that the diner do some work to eat. Then I place the meat back into the roast pan which is now been made into gravy with all the muschrooms and seasons in it. I mix it well recover, return to the oven on 275-300 degrees and cook another 1 1/2 to 2 hours. Then Serve!
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