Roast Beef With Vinegarsauce

The idea of staying close to one’s “first love” (Revelation 2:5) is referring to one’s devotion, not emotion. It is saying, “Let Christ be preeminent once again; do not let service take His place”… If we allow working for the Lord to take the place of walking with Him, there will be consequences… When you think about it, ministry really isn’t what we do for the Lord. It is what He does through us as we walk with Him.

Eddie Rasnake

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meats	4	Servings

INGREDIENTS

2	T	Butter
29	oz	Beef Shoulder
		Salt
		Pepper
1		Onion, chopped coarsley
4	T	Wine Vinegar
1	c	Broth
1	c	Cream

INSTRUCTIONS

Heat butter in open pot; season beef and brown in butter on all  sides.
2.Add the onion to meat;saute until onions are golden brown.  3.Add the
vinegar and let it cook until it is all evaporated. 4.Add  broth and
water until the meat is half covered. Cover and bake in  200C preheated
oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the  sauce a little
more then add the cream and cook until the sauce is  thick enough.
Strain and season to taste. 7.Cut the meat in slices  and arrange on a
plate and serve with sauce. Translated by Brigitte  Sealing Cyberealm
BBS Watertown NY 315-786-1120  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Love – a gift from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 633 Calories From Fat: 381 Total Fat: 42.9g Cholesterol: 257.1mg Sodium: 402.2mg Potassium: 838.1mg Carbohydrates: 2.1g Fiber: <1g Sugar: <1g Protein: 56.4g