Classic Beef And Red Wine Casserole
|Boneless beef||4 Pound (Rump, Sirloin Tip, Or Round)|
|Ground black pepper||1⁄4 Teaspoon|
|Red wine||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Onions||1⁄2 Cup (8 tbs), sliced|
|Carrots||1⁄4 Cup (4 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Bay leaf||1 , crumbled|
|Chopped parsley||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Lean bacon strip||2 , cubed|
|Brandy||1 Ounce, warmed|
|Tomato||1 , quartered|
|Chopped parsley||1 Tablespoon|
|Green onions||3 , chopped|
|Beef bouillon||1 Cup (16 tbs)|
|White onions||10 Small, peeled|
|Carrots||8 , peeled|
|Parsley||1 (For Garnish)|
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 Â°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