| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
4# french roast – this is what my kosher butcher in Chicago calls it; dont know what it is called elsewhere. Have also used piece of flat london broil |
| 4 |
md |
Onions, sliced |
| 1 |
|
Bag (1#) baby carrots, cut in half if large |
|
|
Black pepper |
|
|
Thyme leaves, dried |
|
|
Dried bay leaves |
| 1 |
|
Bottle burgundy wine – Kedem makes one (burgundy royale) |
| 1 |
cn |
(6oz.) tomato paste |
INSTRUCTIONS
cut up onions and carrots and combine in bottom of 5 qt. dutch oven. shake
some dried thyme leaves over. Lay meat over veg. mixture. (don't brown it
or anything). sprinkle some black pepper, thyme leaves and about 6 bay
leaves on top of meat. Pour whole bottle of wine into pot - don't worry,
all the alcohol evaporates. bring to boil, lower to simmer and cook for
about 3 hours - until meat is soft. This is a top of the stove recipe. When
meat is done, remove from pot, add can of tomato paste, mix and simmer til
combined. REturn meat to pot and refrigerate overnight. Much easier to cut
in slices next day when cold. REheat to serve. Delicious and very easy, two
of my requirements.
Posted to JEWISH-FOOD digest V97 #023 by MUFFYMOM@aol.com on Jan 21, 1997.
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