| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Vinegar |
| 1 |
c |
Wine |
|
|
Salt |
|
|
Peppercorns |
| 1 |
|
Carrot; (chopped) |
| 2 |
|
Bay leaves |
| 1 |
lg |
Onion |
| 3 |
|
Whole cloves |
|
|
Garlic |
|
|
Fresh parsley |
| 2 |
oz |
Oil |
|
|
Salt |
|
|
Pepper |
| 1 |
sm |
Onion; (chopped) |
| 3 |
c |
Marinade |
| 2 |
oz |
Corn starch |
| 2 |
tb |
Red wine |
| 1 |
tb |
Sour cream |
INSTRUCTIONS
MARINADE
ROASTING
Marinade: Boil all the ingredients for 10 minutes and pour over meat.
Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the
meat with a paper towel, salt and pepper. Heat the oil in a skillet and
brown the meat and onion. Add about 1/2 cup of the marinade, cover, and
simmer for about 2 hours. (Check periodically and add more marinade as
needed.) Thicken the gravy with corn starch and add the wine and sour
cream. Salt and pepper to taste.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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