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CATEGORY CUISINE TAG YIELD
Meats Italian Cklive22 1 Servings

INGREDIENTS

1 oz Dried porcini mushrooms
2 c Beef stock
Salt and pepper
1 Beef eye of round, 4-pound
2 T Olive oil
2 T Pancetta, chopped
1 Finely chopped onion
1 Finely chopped carrot
1 Finely chopped celery stalk
3 Cloves garlic, minced
2 Bay leaves
1 T Chopped fresh rosemary
1/4 c Tightly packed parsley
leaves chopped
3 T Tomato paste
5 c Red wine
1 Whole tomatoes, drained and
crushed
28-ounce

INSTRUCTIONS

Soak the porcini mushrooms in 1 cup of hot stock until softened,  about
30 minutes. Strain the liquid through a coffee filter or a  sieve lined
with a double layer of cheesecloth. Trim any hard bits  from the
mushrooms. Set aside the mushrooms and liquid separately.  Season the
beef with salt and pepper. In a large casserole, heat 2  tablespoons of
the olive oil over medium high heat until hot but not  smoking. Brown
the beef on all sides, about 15 minutes total.  Transfer the beef to a
plate. Pour off browning fat. Add pancetta,  onions, carrots, and
celery, stirring, until they are golden. Add  garlic and cook 1 minute
more. Season lightly with salt and pepper.  Stir in bay leaves,
rosemary, parsley, and tomato paste. Add the wine  and simmer until it
is reduced by half, about 20 minutes.  Add the beef, tomatoes, porcini
mushrooms, mushroom liquid, and  enough beef stock to come 2/3 up the
side of the beef. Bring to a  simmer, cover, and cook at a gentle
simmer for 2 1/2 to 3 hours,  until the meat is tender. Turn the roast
every 30 minutes or so.  Transfer the meat to a cutting board and cover
with aluminum foil to  keep warm. Skim off any fat from the surface of
the liquid. Strain  the liquid, pressing on the solids with a spoon to
extract as much  liquid as possible. Discard the solids and return the
strained sauce  to the pot. Bring to a boil and let cook uncovered for
a few minutes  to further reduce and thicken the liquid. Season with
salt and  pepper, to taste. Slice the roast and serve with the sauce
and soft  polenta.  Yield: 8 servings  Converted by MC_Buster.  Per
serving: 1878 Calories (kcal); 63g Total Fat; (51% calories from  fat);
64g Protein; 71g Carbohydrate; 158mg Cholesterol; 6297mg Sodium  Food
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 9 1/2 Vegetable; 0  Fruit;
8 Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9395
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5053
Calories From Fat: 2922
Total Fat: 318.5g
Cholesterol: 1079.7mg
Sodium: 6151.9mg
Potassium: 8774.8mg
Carbohydrates: 135.3g
Fiber: 21.7g
Sugar: 31.9g
Protein: 352.2g


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