| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 29 |
oz |
Beef Shoulder |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Onion, chopped, coarsley |
| 4 |
tb |
Wine Vinegar |
| 1 |
c |
Broth |
| 1 |
c |
Cream |
INSTRUCTIONS
1.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
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