Marinated Beef Bordelaise Recipe


MethodMain Ingredient


 Red bordeaux wine2 Cup (32 tbs)
 Garlic2 Clove (10 gm), crushed
 Chopped onion2 Tablespoon
 Bay leaf1
 Thyme1 Teaspoon
 Parsley sprigs2
 Oil2 Tablespoon
 Vinegar1 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Boneless chuck beef3 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3815 Calories from Fat 1855

% Daily Value*

Total Fat 206 g317.3%

Saturated Fat 60.6 g303.1%

Trans Fat 0 g

Cholesterol 789.3 mg

Sodium 1899.5 mg79.1%

Total Carbohydrates 22 g7.5%

Dietary Fiber 1.9 g7.7%

Sugars 1.4 g

Protein 352 g705%

Vitamin A 10% Vitamin C 28.5%

Calcium 15.6% Iron 219.8%

*Based on a 2000 Calorie diet


In a deep bowl combine all ingredients and let stand six to eight hours, occasionally turning the beef in the marinade.
Remove the meat, reserving the marinade.
Pat the meat dry with a paper towel.
In a heavy kettle, brown well in hot oil on all sides.
Drain off the oil.
Strain the marinade and add one cup to the meat.
Cook, partly covered, over low heat until the meat is tender, about two hours, adding more marinade as needed.