This is a great do ahead dish! I serve this with buttered noodles, a salad and some crusty rolls. Trust me....this is delicious. You won't have any leftovers.
Provided by JoiD7337
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In dutch oven slowly brown meat on all sides in hot shortening.
- Season generously with salt and pepper.
- Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
- Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
- Save pan juices for another use.
- Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
- Add cream, garlic, lemon juice, salt and pepper.
- Cook over medium heat about 3 minutes.
- Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
- Arrange meat slices, overlapping in the sauce.
- Pour remaining sauce over the top.
- Refrigerate until ready to serve.
- I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
- When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.
Nutrition Facts : Calories 1192.6, Fat 104.5, SaturatedFat 51.6, Cholesterol 355, Sodium 899.7, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 57.9
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