Clarence and Lefty's Roast Beef
Source of Recipe
Nola.com
List of Ingredients
50 to 60 pounds (5 pounds) top round roast beef
Many toes of garlic, peeled
30 ounces (� cup) Horseshoe brand barbecue sauce
20 ounces (� cup) Horseshoe brand worcestershire sauce
10 ounces rock salt (2 tablespoons)
2 gallons (3 � cups) water
Flour for roux
Recipe
Cut beef into about 10 pieces. Put several toes of garlic into each piece, making a hole in the meat with a knife and inserting the garlic cloves. Put beef into an industrial-size baking pan.
Pour on the barbecue sauce, the worcestershire sauce and the rock salt. Pour 1 gallon (1� cups) water into the bottom of the pan. Roast at 375 degrees for 2 hours.
Remove pan from oven and turn the meat over. Pour another gallon (1� cups) of water into the bottom of the pan. Return to oven and roast another 1� hours, for a total of 3� hours cooking time.
Remove meat and allow to cool. Refrigerate beef. Pour the broth in the pan into gallon (quart) jars.
The next day, slice meat on a slicing machine.
To make gravy, remove the fat that has accumulated on top of the broth. Melt it and combine it with an equal amount of flour to make a roux. Add the rest of the broth to the roux to make gravy.
Warm roast slices in the gravy.
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