Servings: 50
18 pounds boneless beef, inside round
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 quarts water
6 ounces all-purpose flour
1 1/2 cups cold water
water as necessary
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
1. Season meat with salt and pepper. Place in roasting pan and brown at 450°F for about 30 minutes.
2. When meat is browned, add water. Reduce heat to 300°F. Cover and cook slowly until tender (3 hours). Add water as necessary. When meat is done (160°-170°F), remove from pan. Let stand 1/2 hour before slicing.
3. Mix flour and cold water, stirring with wire whip until smooth. Add to drippings in pan.
4. Remove excess fat if necessary and add water to make 1 gal liquid. Add salt and pepper. Cook until thickened.
18 pounds boneless beef, inside round
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 quarts water
6 ounces all-purpose flour
1 1/2 cups cold water
water as necessary
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
1. Season meat with salt and pepper. Place in roasting pan and brown at 450°F for about 30 minutes.
2. When meat is browned, add water. Reduce heat to 300°F. Cover and cook slowly until tender (3 hours). Add water as necessary. When meat is done (160°-170°F), remove from pan. Let stand 1/2 hour before slicing.
3. Mix flour and cold water, stirring with wire whip until smooth. Add to drippings in pan.
4. Remove excess fat if necessary and add water to make 1 gal liquid. Add salt and pepper. Cook until thickened.
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