Ingredients: |
Ingredients: 10-pound top round of beef, untrimmed
1 medium-large yellow onion, quartered
1 whole bulb of garlic, peeled and cut in half
1 bay leaf
1/2 tsp. thyme
1/4 tsp. black peppercorns
1/4 cup all-purpose flour
Salt
Pepper
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Directions: |
Directions:Season the beef round with pepper and put it on a roasting rack over a clean pan, with a cup of water in the pan. Roast it at 250 degrees for six to eight hours, depending on how well done you want it. (A meat thermometer will read 160 for medium, 170 for well done.) Check every now and then to make sure there's still some water in the pan underneath, and add more if you think it might be drying out.
After the roast is cooked properly, trim off all the fat, gristle, etc. and add it to the drippings. Allow the beef to cool on the rack over the pan; it will throw off a great deal more juice. All of the stuff in the pan is the beginnings of your gravy, and you should wind up with about a quart of it. Wrap the beef and refrigerate. Pour all the drippings into a saucepan, and double the quantity with water or beef stock. Add the onion, garlic, thyme, peppercorns and all the trimmings, and let it simmer over low heat for an hour. Strain. Pick through the beef trimmings and add the meaty debris (no fat or gristle) back into the gravy. Allow the gravy to cool in the refrigerator until the fat solidifies at the top; remove the fat. When you're ready to make sandwiches, bring the gravy to a simmer, whisk in the flour, and salt and pepper to taste. Slice the roast beef and put as much as you want on fresh French bread with lettuce, tomatoes, mayonnaise, and dill pickles. Spoon on all the gravy the sandwich can hold. After assembling the sandwich, put the whole thing into a 400-degree oven for about a minute to toast the bread. |
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Notes: |
Personal
Notes: This recipe is enough to serve a picnic or party with 12 to 25 hungry people. It can also be cut in half for family use, although I think the gravy will begin to suffer if you reduce the quantity any more than that. You can keep the gravy in a well-sealed container in the refrigerator for a few weeks, or freeze it for even longer storage. It is much better and easier if you cook the beef the day before you serve it. Buy the bread right before serving.
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