A few years ago, Alex and I took a weekend trip to an Amish town called Nappannee (Indiana). We had a lovely time, but one of the highlights was eating a "Thresher's Dinner" at an Amish restaurant in town. The meal was a humongous feast of roast beef, fried chicken, homemade bread with apple butter, and more. Apparently it was meant to feed the farmers a hot, filling meal after working in the fields all day. Makes total sense, but not for us - we would probably need to burn off about 3000 calories to make up for this meal!
One of our favorite things on the menu was the roast beef. It was so tender and juicy, and had been roasting on a low temperature for several days - as per our waitress.
Once we got back to Chicago, I couldn't stop thinking about that roast beef. I looked for a recipe online, and found a cookbook sold through the restaurant. A few days later the cookbook arrived, and I excitedly bought the ingredients to make a Sunday roast. Luckily, the directions did not require me to cook the meat for several days - but it turned out just as good!
Amish Roast Beef
Recipe from Amish Acres
Ingredients:
- 5 lbs chuck roast
- 3 T beef base*
- 2 T meat tenderizer
Directions:
Cut roast in sliced 3 inch cubes. Put roast in casserole dish. Add meat tenderizer and beef base on meat. Fill with water and cook at 300 for 4 to 5 hours (start checking the beef after 2-3 hours).
*This is not beef broth, it's a short, squaty bottle labeled "Beef Base," and found in the soup aisle.
No comments:
Post a Comment