Classic American Midwest Flavor

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Chief Longwind Of The North

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Aug 26, 2004
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This is about as simple and down home as it gets. Take one bone in chuck roast, about 4 pounds, remove the bone and slice it into 1 inh cubes. Peel, then quarter two pnions. Peel and slice two carrots into half-inch chunks.

Heat 2 tbs. Bacon grease in a pres.sure cooker. Add the meat and cook over high heat, stirring every minute or so untl the meat is lightly browned. Season with salt, pepper, and garlic powder. Seperate the onion layers and add to the meat along with 12 oz water. Cover and use prrssure cooker according to directions. Cook for 30 minutes.
Place two cups eater, and 1 cup uncookrd rice into the bottom of a souble boiler/steamer. Get the rice boiling over medium heat, then turn down to a simmer. Plae carrot filled stramer over rice. Cover and cook for 20 minutes. Release pressure from the pressure coocker according to appliance instructions. Rrmove onions to a bowl
Remove meat to a serving dish
Make gravy from the pan juices.

This will turn the toughest beef into rediculously tender., and flavorful beef. Of course you can add your own favorite flavors, but I like this dush simple. It tastes great.

Seeeeya; Chief Longwind of the North
 

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