Ingredients
- One Large Handsome Hunk of beef... shopping list
- How does one pick a good grade of beef? Well...Grading beef is within each tenths of a degree.The firmness of muscle is desirable,maturity comes into play as well,not the chronological age,but the physiological age of the beef,and you can 'detect' this by running your fingers down the vertebrae of the backbone.Like pushing a button so-to-speak...It's true!...Why are you so suspicious :o) shopping list
- 1 Bottle chili sauce shopping list
- 1 Small Bottle Dr.Pepper shopping list
- 1 Envelope beefy onion Recipe Secrets Soup Mix...Lipton shopping list
- Baking container to suit the beef shopping list
- Foil shopping list
How to make it
- Score the hunk of beef against the grain.
- Lay it gently in place.
- Mix the other ingredients into play.
- Cover with foil.
- Bake in a slow oven for about three to four hours...but watch,as not to render the underside of the beef overdone.
- Cool down.
- Place in ice box...next day trim,slice thin,and pour sauce over beef.
- Place it covered with foil...back into a slow oven for about one hour,or until hot.
- It's goin' to be so tender,you can cut it with a butter knife.
- Oh! I guess you could always have Peanut Butterscotch Fudge after...but with a sit down supper of beef,saucy green beans,and a fresh green salad,undressed,with rolls...who would want more ?
People Who Like This Dish 3
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