Recipe: Beef Braised with Mahogany Onions (to serve 4-6 or 20-25)

BEEF BRAISED WITH MAHOGANY ONIONS
Source: Nathalie Dupree Cooks for Family and Friends by Nathalie Dupree
Servings: 4-6

The beef is very tenderly braised in its own juices and smothered with onions and garlic. It's also good cold and in sandwiches. And the recipe multiplies up very well for a crowd. To serve 20 to 25 people, increase the ingredients to 1 (10-pound) sirloin tip, 1/2 pound bacon, 10 garlic cloves, and 10 onions. Proceed as above, but cook 5 to 6 hours.

2 pounds boneless chuck or round roast
1/4 pound bacon, cut into slivers
4 medium onions, very thinly sliced
5 garlic cloves, chopped
freshly ground black pepper (to taste)
salt (to taste)

Preheat oven to 325 degrees.

Choose a heavy casserole large enough to accommodate the meat snugly. Put the bacon, sliced onions, and the garlic on the bottom of the pot. Top with the meat, and season with pepper.

Cover tightly, and cook for 2 1/2 to 3 hours, turning the meat after the first hour and every half hour after that, until meat is very tender and brown, and the onions are a lovely mahogany. Season with salt and more pepper if necessary.

Slice the meat very thin, pour the juices and onion mixture over it, and serve hot. May be made several days ahead and reheated.