Рецепт Pot Roast In Red Wine
Ингредиенты
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Инструкции
- Wipe beef with damp paper towels. Remove excess fat. Slowly heat butter in large Dutch oven. Brown beef well on all sides, about 30 min.
- Add in wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and warm water. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hrs.
- Insert cloves in one onion. Add in brandy, carrots, and all the onions to Dutch oven. Simmer, covered, 1 hour longer, or possibly just till beef is fork-tender. Throw away clove-studded onion.
- To serve, remove beef from cooking liquid to hot serving platter. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep hot. Skim fat from surface of cooking liquid. Combine 1/4 c. water with flour; mix to make smooth paste. Stir into liquid in Dutch oven. Bring just to boiling, stirring till thickened. Pass gravy.