Polish Braised Beef

Polish Braised Beef (Polish Pot Roast)

Ingredients:

A suitable beef roast browned according to the master recipe.
One large onion, diced
A stack of dill pickle chips four inches high (the same kind you put on hamburgers), diced
One quarter teaspoon ground black pepper
Two bay leaves
One half cup of beef or chicken stock
A cup of sour cream

Brown a roast according to the master recipe and place beef on a platter.  Having poured off the grease in the casserole or skillet that was used to
brown the beef, add one or two tablespoons of peanut or olive oil, heat until warm and add the onion.  Sweat covered until the onion is limp, loosening
any browned bits and mixing them with the onion.  When the onion is close to done, add the pickle dice.

Crock Pot method:

Warm the crock pot on high and transfer the sautéed onion and pickles to the crock pot.  Deglaze the sautée pan with the stock and add the stock,
bay leaves and pepper to the crock pot.  Top all this with the browned beef and any juices that may have accumulated on the platter.  Leave the crock
pot on high until the braise is at a slow boil, then reduce to low heat.  Simmer for six hours turning the beef twice.  After one hour check to see if
moistening with stock is needed.  You probably will not need to add any - the salt in the pickles draws water out of the meat and onion, creating more
broth.  When the six hours are past remove beef to a platter.  Remove the bay leaves and discard them.  Transfer the broth and its contents to a saucepan.

Casserole-in-oven method:

Add the stock, bay leaves and pepper to the casserole and return the beef to it, cover, and cook at 300F (150C) for three hours. After one hour check to see if moistening with stock is needed. You probably will not need to add any - the salt in the pickles draws water out of the meat and onion, creating more broth.
When the three hours have elapsed remove the beef to a platter. Remove and discard the bay leaves.

Final steps for both methods:

Reduce the stock until it is quite salty. While reducing the stock slice the beef as you would like to serve it. When the reduction is complete return the stock and its contents to the crock pot (if you are using a crock pot - if you are using a casserole the stock is already in it) and add a cup of sour cream to the broth, mixing well. Return the sliced beef to the crock pot or casserole and simmer for a few minutes to be sure all is quite warm and to mingle the favors. This is a good time to finish any other dishes you are serving and plate them. When you serve the beef don't be shy with the sauce. It is luscious and you can plan on your guests enjoying all you serve them!

Notice in the "ready to serve" picture that much of the fond on the casserole has been rubbed off and incorporated into the sauce. Never throw flavor
away when you can keep it!