Post by bertman on Oct 24, 2010 21:37:37 GMT -5
One Boston Butt
One can chicken stock
One can beef stock
Onion flakes
Garlic salt
Dutch Oven/Heavy pot or roaster with tight lid
Brown the butt well on all sides in a little oil
Dump any excess oil, retain a tbsp or two in the bottom of the roaster
Pour in both cans stock over the butt (which is still in the roaster, fat side up)
Season the top of the roast well w/ onion flakes, garlic salt, Put the lid on and place in 250 degree oven
Shut the oven door, get your shotgun, and dare anybody to open it
Minimum 6 hours
Carefully remove roast (the blade bone will fall out and the roast will be very tender)
Pour the remaining liquid/brown bits in a pan, put on burner and reduce by one third to one half
Whisk a cup of flour into 1.5 or 2 cups cold water: make sure all the lumps are whisked out (make sure cold water or you'll get lumps)
Whisk the flour mix into the simmering (reduced) pot liquid, slowly, just until it thickens to your liking (if you over do it, you can thin it with a little water)
Let the gravy simmer 5 minutes to get over the flour taste
One can chicken stock
One can beef stock
Onion flakes
Garlic salt
Dutch Oven/Heavy pot or roaster with tight lid
Brown the butt well on all sides in a little oil
Dump any excess oil, retain a tbsp or two in the bottom of the roaster
Pour in both cans stock over the butt (which is still in the roaster, fat side up)
Season the top of the roast well w/ onion flakes, garlic salt, Put the lid on and place in 250 degree oven
Shut the oven door, get your shotgun, and dare anybody to open it
Minimum 6 hours
Carefully remove roast (the blade bone will fall out and the roast will be very tender)
Pour the remaining liquid/brown bits in a pan, put on burner and reduce by one third to one half
Whisk a cup of flour into 1.5 or 2 cups cold water: make sure all the lumps are whisked out (make sure cold water or you'll get lumps)
Whisk the flour mix into the simmering (reduced) pot liquid, slowly, just until it thickens to your liking (if you over do it, you can thin it with a little water)
Let the gravy simmer 5 minutes to get over the flour taste
