"The belly rules the mind."--Spanish Proverb

Chateaubriand Recipe

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This recipe for Chateaubriand, by , is from The Arbuckle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Thompson

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. Chuck Roast
1 tsp Adolph Tenderizer
1/2 c Soy sauce
1/2 c water
1 T ground ginger
2 T sugar
1 T garlic salt
3 T Bourbon (may use 4, if needed)

Directions:
Directions:
Mix all ingredients and marinate roast for 48 hrs in a large stew pot in the refrigerator
Cook for 4 hours at 300 degrees. It will fall off of the bone.

(I received this recipe before the days of crock pots....I am sure a crock pot can be used to cook the roast probably for 4-6 hours on medium. Once again, the meet will fall off of the bone.)

Personal Notes:
Personal Notes:
I got this recipe in 1969 from David Brown Parrish. He and I taught together at East Jr. High School. Trust me....this is delicious.

 

 

 

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