The featured FOOD article in the April 3, 2011 Lancaster Sunday News is a beef specialty created by Columbian Chad Rothfus.

“As they say, all good things take time.

“That applies for this recipe, below, simply titled Braised Beef, which comes from Chad Rothfus, banquet chef at the Historic Strasburg Inn.

“Rothfus, 35, of Columbia, is a known name to local restaurant fans. His father, Tom, helmed the legendary Market Fare in downtown Lancaster. Chad keeps the legacy going; he worked for his dad when he was 14, but, at 16, he jokes, “then I left him.”

“He remembers his father’s long schedules. But, today, ironically, he said, “I work the same hours.”

“Off work, Rothfus said he ‘usually likes to grill.’ And he goes out, to check out what other chefs are doing.

“Kitchen disasters? It happens to the best of them. Even at home.

“‘I was frying something in a fryer and it spilled and caused a small fire,’ Rothfus recalled of one less-than-spectacular effort.

“Well, these things happen.

“But all can be forgiven, as evidenced by the recipe here. Braised Beef isn’t really that complicated. ‘It’s a pretty simple dish,’ Rothfus said.

““‘It‘s just timing — six hours of timing,’ he summed up.

“And if you have the time, here you go.

BRAISED BEEF
1 pound London broil beef

4 cups water

1/4 pound beef base

1 large onion, sliced

1/2 cup sugar

2 cups beef gravy, heated

(Canned beef gravy is fine)

Preheat oven to 225 degrees. Place London broil and water in a deep pan and place in oven for 6 hours.

In a separate pan, sauté the sliced onion and add the sugar, stirring until caramelized. Once the beef is finished braising, top with caramelized onions and gravy. Serves 2.

“Beef up your menu”