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Instructions |
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To make the brine, boil together all but the last four ingredients. Let cool.
Cut from from the beef and remove bones. Slice bacon slices about 1/2 inch wide. Cut slits in the beef with knife and stuff bacon into the slits. Place the beef in a deep dish and pour the cold brine over the meat. Make sure the meat is covedred. Marinate in the fridge for two days up to one week. The longer the time, the more tender the meat and better flavored.
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Remove meat from brine. Place in roaster or pan and place the onion, celery, carrots and tomatoes around the beef and add brine until beef is half covered. Bake at 350 covered, until tender.
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Pour the remainder of the brine into a pan and boil for a while. Remove the beef from the roaster when tender and slightly browned. pour the boiled brine in with the brine in the roaster. Beat the flour into the sour cream and mix into brine. Place beef in this mixture and return to over, baking uncovered until the top of the gravy appears crusty. Slice beef into thin slices, pour gravy over meat, and serve.
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2 or 3 Tbsp of Worcestershire sauce may be added to gravy if desired
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Originally Submitted
12/5/2013
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