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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chateaubriand Recipe

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This recipe for Chateaubriand is from The Arbuckle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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