49. Beef, braised (pot roast)
55 pounds of beef, fresh (from less tender cut)8 pounds of onions, chopped
1 pint of vinegar
Salt and Pepper to taste
Cut the beef into pieces weighing about 5 pounds each. Wipe with a damp cloth. Sear until well browned on all sides. Season. Place in a large dutch over or camp kettle or any covered utensil. A heavy utensil is best. Add the chopped onions and vinegar. If the meat is well covered with fat, basting is not necessary. If the beef is lacking in fat, it is a good practice to lard with strips of fat or place a layer of fat on top. About 2 pounds of fat pork or bacon are required for this. This added fat improves the flavor, melts and bastes the meat. Cook covered, in a slow over (200* to 250* F.) or on top of stove until tender. This weill require 2 to 5 hours, depending on tenderness of beef used. The beef should be turned three or four times while cooking. When done, remove from utensil and slice. The pot roast may be served in either of two ways: Make a thick gravy in the utensil in which the beef was roasted and pour this gravy over the sliced beef on platters, or make a gravy of the desired thickness and serve separately.
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