Marinated Beef Bordelaise
|Red bordeaux wine||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped onion||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Boneless chuck beef||3 Pound|
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.