How to make it

  • Take the meat out of the refrigerator and let it sit on the counter about 30 mins. Pat it dry with paper towels and season both sides with spices; set aside. (I don't use salt when seasoning because there is plenty in the beef broth you'll add in a bit.) Heat olive oil in a Dutch oven or large skillet until shimmery. Brown meat on all sides (you'll need to use a pair of meat tongs to hold the meat while browning the sides). Remove the Dutch oven or skillet from the heat and slowly add broth (it may sputter and splatter, so be careful). Return to the heat and bring the broth to a boil. Reduce heat to low. Cover tightly and simmer 3 hours over very low heat until the meat is tender. Remove meat and keep warm.
  • To make the gravy: While the meat is cooking, mix together equal parts of flour and very soft butter to form a smooth paste (I start with 2 T. each) and set aside. After removing the cooked meat from the Dutch oven or skillet, skim off any visible fat from the cooking liquid. (I have a fat separater that works like a charm.) Add enough water to the remaining juices to equal 2 C. of liquid. Stirring constantly, slowly stir in the flour/butter mixture as needed, and cook over medium heat until the mixture boils and is nicely thickened. Simmer a few more minutes, stirring constantly. Separate meat into large chunks to serve. Serve with vegetables and gravy.
  • Note: We love this with mashed potatoes and steamed baby carrots. Horseradish on the side adds a little zing for the meat.

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