Ingredients
- 2 bayleaves
- 1/2 bacon drippings
- 1/4 clery leaf green
- 2,700 gr beef bottom round
- 475 ml vinegar
- 475 ml water
- 475 ml beef stock
- 240 ml wine (red)
- 140 gr carrots (sliced)
- 80 gr tomato puree
- 32 gr cornstarch
- 28 gr brown sugar
- 26 gr celery
- 18 gr garlic (crushed)
- 8 gr salt
- 6 gr peppercorns
- 3 gr parsley stems
- 1 gr 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 3.5 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
