And you may know whether it is the Spirit’s work by this. Have you been led to Christ, and away from self? Have you been led away from all feelings, from all doings, from all willings, from all prayings, as the ground of your trust and your hope, and have you been brought nakedly to rely upon the finished work of Christ? If so, this is more than human nature ever taught any man. This is a height to which human nature never climbed. The Spirit of God has done that, and He will never leave what He has once begun.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		4	Servings

INGREDIENTS

2	lb	Beef; cut into 2 inch cubes
1	c	Red wine
1	lg	Bay leaf
1		Clove garlic; sliced
1	ts	Salt
1/2	ts	Pepper
2	tb	Oil
1 1/2	c	Beef stock
1		Stalk of celery
1		Onion; sliced
		Few sprigs parsley
1/4	ts	Thyme
8		Whole cloves
1		Inch ginger root
		Cornstarch

INSTRUCTIONS

1. Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper.
Marinate in the fridge several hours, turning frequently.
2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat
the oil & brown the meat.
3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth
tie up the celery, onions, herbs & spices and add to pot.
4. Cover & simmer 2 1/2 hours. Add water if necessary. If desired, when
meat is tender, vegetables may be added.
5. Discard herb bag and transfer meat to a hot platter.
6. Thicken gravy with cornstarch mixed with a little cold water (1/2 tbs.
cornstarch for each cup of broth). Boil, sirring, two mintes. Serve the
gravy over the meat with vegetables.
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on
Oct 25, 1998, converted by MM_Buster v2.0l.

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