There are just about as many ways in cooking roasts as there are recipes. One way that I like is the method of boiling at a low simmer on top of the stove. It always produces a tender, flavorful roast every time. This recipe has a little German influence with the method of cooking. The bonus is a delicious sauce with lemon accents to awaken your taste buds. Enjoy!
Boiled Beef with Lemon Mushroom Sauce
1 -4 pound beef roast, any cut will do, just be sure to remove most of the fat, de-bone and tie if needed
4 tablespoons cooking oil
6 black peppercorns
zest of 1 lemon
1 1/2 pints chicken stock
for the sauce:
3 oz butter, divided
2 tablespoons flour
3 tablespoons lemon juice
1/2 pound button mushrooms, quartered
1 egg yolk
2 tablespoons sour cream
Rub the roast heavily with salt. Place oil in a large Dutch oven over medium high heat. When hot, add roast and sear on all sides. Add the peppercorns, lemon zest and stock. Bring to a boil and reduce heat to low. Cover and cook for 2 1/2 hours or until beef is very tender.
Remove roast, wrap in foil and keep warm. Strain the broth into a measuring cup and skim off the fat. Reserve 3/4 pint of the bottom stock.
In a saucepan, melt 1 oz of butter, stir in the flour and cook for a minute. Slowly stir in the reserved broth, bring to a boil and simmer until thick. Stir in the lemon juice and season to taste with salt and pepper. Cook on low for 5 minutes.
Melt remaining butter in a frying pan over medium high heat, add the mushrooms and cook for 3 minutes. Add the sauce to the mushroom mixture.
Beat the egg yolk and sour cream together. Stir into the pan along with a little hot sauce if desired.
Slice beef and arrange on a platter. Pour the sauce over the meat and serve.