Slow Cooked Beef on Pork Rind

Beef top round steak is placed in a baking dish on top of a piece of pork rind and baked in a liquid of wine and brandy.

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Ingredients:

• 1/2 lb fresh pork rind
• 3 pounds beef top round
• Salt to taste
• Black pepper, freshly ground, to taste
• 4 shallots, peeled
• 1 large onion, peeled and quartered
• 2 small carrots, grated
• 1/4 cup Armagnac or brandy
• 2 cups dry red wine
• Mashed potatoes

Method

Preheat oven to 325 degrees. Put fresh pork rind into a casserole dish which will hold meat without too much space around it. Season beef with salt and freshly ground black pepper. Lay beef on pork rind. Arrange shallots, onion and carrots around meat and add Armagnac or brandy and wine. The liquid should just cover meat. Cover. Place in oven and reduce oven temp to 275 degrees. Continue cooking for about 6 hours. To finish, skim fat from casserole and cut pork rind, which is usually served with meat, into serving pieces. Carve beef into thick slices and lay them on a warmed serving dish. Pour on gravy with its pork rind and vegetables. Serve with mashed potatoes.

Notes: Who would dare to post a recipe with fresh pork rind in it? Well, me. There are plenty of people who love the flavor of pork rind. If you're a pork-rind lover, this is the delectable dish, for you. Slow cooked and rich. A main dish your Gram would serve to the boys on the farm!

Number of servings: 6

Submitted By: dnoel1724467
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