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Back to Recipe List	* Exported from MasterCook * Roti de Boeuf et Patates Brunes Recipe By : Micheline-Mongrain-Dontigny Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds beef shoulder 2 large onions -- coarsely chopped 4 slices salted pork salt and pepper 10 small peeled potatoes Melt salted pork in a large heavy casserole. Remove pork slices. Brown beef on all sides in melted fat. Add onions and sauté until golden. Season with salt and pepper. Add salted pork slices and one cup (250 mL) boiling water to the kettle. Cover and cook on low heat for two hours. Add water if necessary; there should be at least one cup of liquid in the casserole. Add potatoes one hour before the end of cooking. When potatoes are half done, turn them over. To check if beef is done, insert a long tined fork into the meat: roast should fall back in casserole when lifted. If you prefer, you can cook this dish in the oven. Cook for 4 hours at 300F (165C); add potatoes one hour before the end of cooking. If beef is ready before potatoes, remove from casserole and wrap in foil to keep warm. Raise oven temperature to cook potatoes. This dish will have a better flavor if cooked in a cast iron casserole. Formatted for MC by Sherilyn. Description: "Braised Beef with Browned Potatoes" Cuisine: "French Canadian" Source: "Traditional Quebec Cooking" S(Publisher): "Les Editions La Bonne Recette" Copyright: "1995 Micheline-Mongrain-Dontigny ISBN 2-9804058-2-5" Yield: "8 to 10 Servings" Contributed to the FareShare Gazette by Bobbie in response to a request; 15 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (3.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.

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