| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Beef, German |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Vinegar |
| 2 |
c |
Water |
| 1 |
tb |
Salt |
| 1 |
ts |
Cloves |
| 1/2 |
ts |
Thyme |
| 2 |
ts |
Peppercorns |
| 2 |
tb |
Parsley Stems |
| 2 |
|
Bayleaves; small |
| 1/4 |
c |
Clery Leaf; green |
| 2 |
tb |
Garlic; crushed |
| 1/3 |
c |
Carrots |
| 3/4 |
c |
Carrots; sliced |
| 1/4 |
c |
Celery |
| 6 |
lb |
Beef; bottom round |
| 1/2 |
c |
Bacon Drippings |
| 1 |
c |
Red Wine |
| 2 |
c |
Beef Stock |
| 1/2 |
c |
Tomato Puree |
| 2 |
tb |
Brown Sugar |
| 1/4 |
c |
Cornstarch |
INSTRUCTIONS
DEIDRE-ANNE PENROD--FGGT98B
MARINADE
1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the
Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover
the Meat. It sbould be kept in the refrigerator about 3 to 4 days for
pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place
in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4.
Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar
in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer
for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve.
Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously
stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with
carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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