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Marinated Beef Bordelaise

herbal.chef's picture
Ingredients
  Red bordeaux wine 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), crushed
  Chopped onion 2 Tablespoon
  Bay leaf 1
  Thyme 1 Teaspoon
  Parsley sprigs 2
  Oil 2 Tablespoon
  Vinegar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Boneless chuck beef 3 Pound
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Techniques: 
Marinate
Ingredient: 
Beef

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