Beef Braised With Mahogany Onions Recipe - Cooking Index
Beef Braised With Mahogany Onions Recipe - Cooking Index
The beef is very tenderly braised in its own juices and smothered with onions and garlic. It's also good cold and in sandwiches. And the recipe multiplies up very well for a crowd. To serve 20 to 25 people, increase the ingredients to 1 (10-pound) sirloin tip, 1/2 pound bacon, 10 garlic cloves, and 10 onions. Proceed as above, but cook 5 to 6 hours.
Type: Meat| 2 lbs | 908g / 32oz | Boneless chuck or round roast |
| 1/4 lb | 113g / 4oz | Bacon - cut into slivers |
| 4 lbs | 1816g / 64oz | Onions - very thinly sliced (medium) |
| 5 | Garlic cloves - chopped | |
| Black pepper, freshly ground - to taste | ||
| Salt - to taste |
Preheat oven to 325 degrees.
Choose a heavy casserole large enough to accomodate the meat snugly. Put the bacon, sliced onions, and the garlic on the bottom of the pot. Top with the meat, and season with pepper. Cover tightly, and cook for 2 1/2 to 3 hours, turning the meat after the first hour and every half hour after that, until meat is very tender and brown, and the onions are a lovely mahogany. Season with salt and more pepper if necessary. Slice the meat very thin, pour the juices and onion mixture over it, and serve hot. May be made several days ahead and reheated. This recipe serves 4 to 6.
Source:
NATHALIE DUPREE COOKS FOR FAMILY AND FRIENDS by Nathalie Dupree (c) 1991 - William Morrow and Company, New York - 376 pages - $21.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest
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