| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 2 | lb | Beef, cut into 2 inch cubes |
| 1 | c | Red wine |
| 1 | Bay leaf | |
| 1 | Clove garlic, sliced | |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 2 | T | Oil |
| 1 1/2 | c | Beef stock |
| 1 | Stalk of celery | |
| 1 | Onion, sliced | |
| Few sprigs parsley | ||
| 1/4 | t | Thyme |
| 8 | Whole cloves | |
| 1 | Inch ginger root | |
| Cornstarch |
INSTRUCTIONS
Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper. Marinate in the fridge several hours, turning frequently. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add to pot. Cover & simmer 2 1/2 hours. Add water if necessary. If desired, when meat is tender, vegetables may be added. Discard herb bag and transfer meat to a hot platter. 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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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 5.6mg
Sodium: 2172.2mg
Potassium: 364.7mg
Carbohydrates: 19.1g
Fiber: 1.5g
Sugar: 3.7g
Protein: 5.6g