1. Sprinkle salt and pepper on both sides of the beef. 2. In a large pot, melt the butter and margarine over high heat, until it's starting to brown. Mix well - the margarine will melt faster than the butter. 3. When the butter is browning, put the slices of beef in the pot (still over high heat) and turn after 1-2 minutes. 4. When the other side is browned too, add 1-2 cups of hot water (the beef should be covered), put the lid on and let simmer on the low heat (just a little bubbling in the pot)) for at least 6 hours. 5. When the beef is done, lift the beef from the pot and put in a bowl. 6. Then, very carefully, drain off most of the molten butter/margarine from the pot. You should be left with a brown sludge that actually contains very little fat. 7. Pour this thin gravy over the beef before serving, and also over some nice cooked potatoes. Alternately, you could thicken with a little flour or cornstarch. 8. You won't need a knife - the beef falls apart if you cough. ---------------------------------------------------------------------------
Nutrition
Ingredients
