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2 Tasse | vinegar |
2 Tasse | water |
1 Teelöffel | salt |
1 Teelöffel | cloves |
1/2 Teelöffel | thyme |
2 Teelöffel | peppercorns |
2 Teelöffel | Parsley Stems |
2 | Bayleaves; small |
1/4 Tasse | Clery Leaf; green |
2 Teelöffel | Garlic crushed |
1/3 Tasse | carrots |
3/4 Tasse | Carrots sliced |
1/4 Tasse | Celery |
6 x ca. 450 g | Beef; bottom round |
1/2 Tasse | Bacon drippings |
1 Tasse | red wine |
2 Tasse | beef stock |
1/2 Tasse | Tomato puree |
2 Teelöffel | brown sugar |
1/4 Tasse | cornstarch |
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.
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
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