Braised Sliced Beef
|Carrots||2 Medium, peeled and diced|
|Turnip||1 Small, peeled and diced|
|Onion||1 Large, peeled and diced|
|Parsnip||1 Medium, peeled and diced|
|Leek||1 Medium, well washed and sliced|
|Garlic||1 Clove (5 gm), crushed|
|Braising beef||1 1⁄2 Pound, cut into 3 inch x 2 inch slices|
|Freshly ground black pepper||To Taste|
|Red wine||1⁄4 Pint|
|Worcestershire sauce||2 Teaspoon|
Saute the vegetables in 1 x 15 ml spoon (1 tablespoon) of the oil, and place in the bottom of a casserole.
Brown the meat in the remaining oil and arrange over the vegetables.
Add the bouquet garni and season well.
Mix the stock, wine and Worcestershire sauce and pour over.
Cover and cook in oven for 2-2 1/2, hours.
Taste and adjust the seasoning and remove bouquet garni before serving.