Classic Beef And Red Wine Casserole Recipe

Summary

Health IndexAverageCourse
Main IngredientInterest Group

Ingredients

 Boneless beef4 Pound (Rump, Sirloin Tip, Or Round)
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Red wine3 Cup (48 tbs)
 Water1 Cup (16 tbs)
 Onions1⁄2 Cup (8 tbs), sliced
 Carrots1⁄4 Cup (4 tbs), sliced
 Garlic1 Clove (5 gm), minced
 Bay leaf1 , crumbled
 Chopped parsley2 Teaspoon
 Thyme1 Teaspoon
 Vegetable oil2 Tablespoon
 Lean bacon strip2 , cubed
 Brandy1 Ounce, warmed
 Veal/Beef knuckle1
 Tomato1 , quartered
 Chopped parsley1 Tablespoon
 Bay leaf1
 Green onions3 , chopped
 Beef bouillon1 Cup (16 tbs)
 White onions10 Small, peeled
 Carrots8 , peeled
 Parsley1 (For Garnish)
 Flour2 Tablespoon
 Butter2 Tablespoon
 Madeira3 Tablespoon
 Cognac2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7155 Calories from Fat 3010

% Daily Value*

Total Fat 335 g516.1%

Saturated Fat 113.7 g568.4%

Trans Fat 0 g

Cholesterol 1489.3 mg

Sodium 3971.2 mg165.5%

Total Carbohydrates 244 g81.3%

Dietary Fiber 45.3 g181.1%

Sugars 91.1 g

Protein 586 g1172.4%

Vitamin A 1853.6% Vitamin C 359.3%

Calcium 86.5% Iron 342.4%

*Based on a 2000 Calorie diet

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
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