Beef And Red Wine Casserole Recipe
Ingredients
3 to 4 pounds boneless beef (rump, sirloin tip, or round)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper marinade
3 cups red wine
1 cup water
1/2 cup sliced onions
1/4 cup sliced carrots
1 clove garlic, minced
1 bay leaf, crumbled
2 teaspoons chopped fresh parsley
1 teaspoon thyme braising ingredients
2 tablespoons vegetable oil
2 strips lean bacon, cubed
1 ounce brandy, warmed
1 veal or beef knuckle
1 tomato, peeled, quartered
1 tablespoon chopped fresh parsley
1 bay leaf
3 green onions, chopped
1 cup beef bouillon
1/2 teaspoon salt vegetables
10 small white onions, peeled
8 carrots, peeled, shaped like small balls
Parsley for garnish
2 tablespoons flour
2 tablespoons butter
3 tablespoons Madeira
2 tablespoons cognac
Directions
Rub beef with salt; sprinkle with pepper.
Blend all marinade ingredients.
Pour marinade into glass or ceramic bowl.
Add beef; turn it several times, so that all sides are coated with marinade.
Cover; marinate in refrigerator 12 to 24 hours.
Turn beef occasionally.
Remove beef from marinade, drain.
Pat dry with paper towels.
Strain; reserve marinade.
Heat oil in large Dutch oven.
Add bacon; cook until transparent.
Add beef; brown well on all sides.
Drain off fat.
Pour warm brandy over meat.
Ignite; wait until flames die down.
Add remaining braising ingredients; cover pan.
Place in preheated 350 °F oven.
During cooking, occasionally pour some reserved marinade over beef.
Cook meat 3 hours.
Meanwhile, prepare vegetables.
Add onions and carrots to Dutch oven; braise 1 hour.
When meat and vegetables are tender, remove from oven; place on preheated platter.
Surround with onions and carrots.
Garnish with parsley.
Keep food warm.
Strain sauce through fine sieve.
Skim off fat, if necessary.
Cream together flour and butter.
Thicken pan sauce with all or part of this.
Stir and heat to boiling 1 to 2 minutes.
Add Madeira and cognac.
Adjust seasonings Spoon some sauce over meat
Blend all marinade ingredients.
Pour marinade into glass or ceramic bowl.
Add beef; turn it several times, so that all sides are coated with marinade.
Cover; marinate in refrigerator 12 to 24 hours.
Turn beef occasionally.
Remove beef from marinade, drain.
Pat dry with paper towels.
Strain; reserve marinade.
Heat oil in large Dutch oven.
Add bacon; cook until transparent.
Add beef; brown well on all sides.
Drain off fat.
Pour warm brandy over meat.
Ignite; wait until flames die down.
Add remaining braising ingredients; cover pan.
Place in preheated 350 °F oven.
During cooking, occasionally pour some reserved marinade over beef.
Cook meat 3 hours.
Meanwhile, prepare vegetables.
Add onions and carrots to Dutch oven; braise 1 hour.
When meat and vegetables are tender, remove from oven; place on preheated platter.
Surround with onions and carrots.
Garnish with parsley.
Keep food warm.
Strain sauce through fine sieve.
Skim off fat, if necessary.
Cream together flour and butter.
Thicken pan sauce with all or part of this.
Stir and heat to boiling 1 to 2 minutes.
Add Madeira and cognac.
Adjust seasonings Spoon some sauce over meat
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