- Boeuf au Bovril
- 1 beef roast or thick steak
3-4 onions, sliced
1 pkg onion soup mix
Bovril Beef Bouillon Concentrate
Layer sliced onions atop roast in appropriate size roaster. Sprinkle onion soup mix on top of sliced onions. Mix Bouillon concentrate with appropriate amount of boilling water. The amount you use will depend on the size of your roaster, your roast and the amount of vegetables you will add. I use a medium size roaster with 6 cups of boilling water and 4 tablespoon Bovril.
Cook at 225 degrees Farenheit for 6 to 8 hours in a covered roaster. About 1Â½ hours before serving, I add peeled carrots cut in large pieces. About 1 hour before serving, I add peeled potatoes. The amount of carrots and potatoes you add wiil depend on what you need and what you can fit in your roaster. I try to make sure to submerge the vegetables in the juice. The potatoes might not totally submerge. That`s ok. Just make sure you at least briefly totally submerge them to coat them so they do not dry out.
With this recipe, your toughest cuts of beef will just melt in your mouth. What`s really nice is that it is a one dish meal and very easy to make. The smell in your house will be very good aromatherapy.
Enjoy!! Bon appÃ©tit!!!