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  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Onion 1 Large, thinly sliced
  Carrots 2 Large, sliced
  Cloves 2
  Bay leaf 1
  Garlic 1 Clove (5 gm), chopped
  Peppercorns 10
  Parsley sprigs 4 Small
  Dried thyme 1⁄4 Teaspoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)

Combine all ingredients. Cubed beef (for stews, casseroles) and pot roasts may be soaked in this mixture in an earthenware, glass or other non-metal vessel for a day or two.
Let the meat marinate under refrigeration.
To Lard Meat: To lard meat with a larding needle, thread the needle by placing a long thin strip of salt pork in the open end.
Insert the pointed end of the needle into the roast at right angles to the grain.
Push, then pull the needle through the roast.
Trim off the salt pork flush with the meat.

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