Ingredients
- 2 bayleaves
- 1/2 bacon drippings
- 1/4 clery leaf green
- 6 lb beef bottom round
- 2 c vinegar
- 2 c water
- 2 c beef stock
- 1 c wine (red)
- 1 1/8 c carrots (sliced)
- 1/2 c tomato puree
- 1/4 c cornstarch
- 2 tb brown sugar
- 1/4 c celery
- 2 tb garlic (crushed)
- 1 tb salt
- 2 ts peppercorns
- 2 tb parsley stems
- 1/2 ts thyme
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
