- 2 to 2 1/2 pounds rib-end loin of pork
- 2 to 2 1/2 pounds boneless chuck, round, or rump beef roast
- 1 large onion, chopped (1 cup)
- 1/2 cup water
- 1 tablespoon seasoned salt
- 4 peppercorns
- 1 bay leaf
- 1 pound small white onions, peeled (18 to 24)
- 8 medium carrots, scraped and cut in halves
Wednesday, April 04, 2012
Don't get me wrong - I poke fun of vintage recipes now and then just because I love them. Here's one from the May 1960 issue of Family Circle that I seriously want to try.
Makes 8 servings
1. Brown pork slowly on fat and cut sides in heavy kettle or Dutch oven; remove; brown beef on all sides in same kettle; remove. (It will take 30 to 45 minutes for both cuts.)
2. Pour off all but 1 tablespoon fat; add chopped onion; saute slowly until golden.
3. Return meats to kettle; add water, seasoned salt, peppercorns, and bay leaf; cover; simmer 1 1/2 to 2 hours, or until meats are almost tender when pierced with a fork; place onions and carrots on top and around them; heat to boiling, then simmer, covered, 30 minutes to 1 hour longer, or until both meats and vegetables are tender.
4. Place meats on carving board to slice; arrange slices on heated platter with veetables around them; keep hot while making gravy.
5. To make gravy: Let fat rise to top of juices in kettle; skim carefully, then measure liquid and return it to kettle. For each 1 cup liquid, blend 1 tablespoon flour with 1 tablespoon cold water t make a smooth paste; stir into liquid; cook, stirring constantly, until gravy thickens and boils 1 minute; season to taste.
This might also make a good crock pot meal. And think I'll grind the peppercorns, and probably not limit their numbers to 4. Parsnips would be a good addition, or sweet potatoes, and, if I use them, I won't bother peeling those little onions without blanching them first - their jackets slip right off.