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Ингредиенты
- 4 x -5 lbs. bottom round of beef
- 5 Tbsp. flour
- 1/3 c. bacon fat or possibly oil
- 4 c. beef broth
- 1 x carrot, minced coarsely
- 1 x onion, minced coarsely
- 1 x rib celery, including some leaves
- 2 x cloves garlic about 6 parsley stems
- 3 x -4 bay leaves
- 1 tsp thyme leaves
- 6 whl allspice
- 6 whl peppercorns about 2 c. red wine
Инструкции
- In a large heavy pot or possibly Dutch oven, brown the beef on all sides. Begin with the fat side down first. Start the pan on high heat and keep the pan warm, probably no lower than medium high. Turn the meat to brown without piercing it with a fork.
- While the meat is browning, make the sauce. In a heavy saucepan heat the fat over medium heat. Stir in the flour to make a roux and keep stirring till the flour becomes a dark nutty brown. Your do not have to stir constantly but you need to be close by and stir real often. It might take 10 min. Do not try to speed it too much or possibly you will be throwing out a burned roux and starting over.
- Carefully stir in the beef stock and bring to a boil, stirring constantly.
- Turn the meat over, fat side up. Surround the meat with the coarsely minced vegetables, herbs and spices. Pour the sauce and red wine into the pan. The liquids should come halfway up to the meat. Cover the pan tightly. Place in a 350 F. oven for 30 min. Lower the temperature to 325 F. and cook for 2 -3 hrs. The meat is done when it can be easily pierced with a fork.
- Let the meat cold slightly in the sauce. Remove the meat and strain the solids from the sauce. Press down on the solids to remove all the liquid.
- Throw away the solids.
- Refrigeratethe meat overnight in the sauce. This will allow you to remove the hardened fat. Reheat the meat in the sauce on top of the stove. Set the meat aside in a hot place. Bring the sauce to a boil, skimming it as it reduces.
- Taste the sauce and add in salt, pepper and more wine if necessary. The sauce will thicken in about 30 min.
- Meanwhile slice the meat. When the sauce has thickened, place the meat back into the sauce. Lower heat to simmer, reheat just to hot the meat. Serve on a hot platter with little sauce over the roast and additional sauce in a gravy boat.
- Makes 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 10 servings | |
| Calories 474 | |
| Calories from Fat 272 | 57% |
| Total Fat 30.22g | 38% |
| Saturated Fat 11.89g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 443mg | 18% |
| Potassium 754mg | 22% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.76g | 1% |
| Protein 43.13g | 69% |
