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swedish Pot Roast With Anchovies (slottsstek) 2 Tablespoons Vegetable Oil
1 (3 To 4 Pound) Beef Boneless Rump Roast, Chuck
Eye Roast Or Bottom Round Roast
1 Teaspoon Ground Allspice
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Hot Water
2 Tablespoons Brandy
2 Tablespoons Molasses
2 Tablespoons Vinegar
1/2 Teaspoon Instant Beef Bouillon
2 To 4 Anchovy Fillets, Chopped
1 Bay Leaf heat Oil In Dutch Oven Until Hot. Cook Beef In Oil Over Medium Heat, Turning Occasionally, Until Brown On All Sides, About 15 Minutes; Drain. Sprinkle Beef With Allspice, Salt And Pepper. Add Remaining Ingredients. Heat To Boiling; Reduce Heat. Cover And Simmer, Turning Beef Occasionally, Until Tender, 1 1/2 To 2 Hours. remove Beef To Serving Platter; Keep Warm. Skim Fat From Cooking Liquid. Heat Liquid To Boiling; Reduce Heat. Simmer Uncovered Until Reduced To 1 Cup, About 10 Minutes. Serve Sauce With Beef. serve With Buttered Peas And Carrots If Desired. yields 8 To 10 Servings. |
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