grandma nancy's braised beef |
|
Grandma Nancy’s original recipe requires cooking the sauce separately. simmering it in a pan, and cooking the meat the day before and then skimming off the fat. I ‘expedited’ to a one-day, one-pan solution. While it does take a long time to cook, most of the actual work is pretty fast. And there are long stretches when it is sitting in the oven. All you need to do is skim off the oil once everything is cooked. Much easier, fewer dishes and still ono!
|
1 piece of beef--doesn't have to be the expensive ones, just the kind you would use for pot roast
¼ cup Heinz catsup ¼ cup brown sugar 1 can (8 oz) tomato sauce 2 cloves garlic, minced 1T white sugar 2 T vinegar (American) 2 T Worcestershire sauce 3T shoyu |
1 onion, cut into wedges
1 tub of mushrooms,quartered Celery, cut into 1” pieces About half a bag baby carrots |
Mix all ingredients except vegetables into a 9 x 13 pan. Cover with foil and bake at 325 degrees for 2 hours. Add vegetables, recover and bake at 300 degrees for another hour. Bake uncovered for about 15 more minutes to thicken the sauce.
