| 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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