Dutch Oven Beef
|Garlic||2 Clove (10 gm), slivered|
|Chuck roast/Rump roast / top round roast||4 Pound|
|Brown sugar||1 Teaspoon|
|Red wine vinegar/Half red wine and half mild vinegar||1⁄2 Cup (8 tbs)|
|Safflower oil||2 Teaspoon|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Strong coffee/Decaffeinated coffee||1 1⁄2 Cup (24 tbs)|
|Brown rice flour||3 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Insert garlic slivers into tiny cuts in the roast.
Put meat in a bowl.
Combine salt, allspice, sugar, and wine vinegar.
Pour over meat and marinate 4 hours to overnight, turning meat several times.
Drain, reserving marinade.
In a Dutch oven, brown the meat in the oil.
When meat is browned, add chopped vegetables, coffee, and reserved marinade.
Reduce heat, cover, and cook slowly until meat is tender, 2 1/2-3 hours.
Remove meat to a warm platter.
Skim off fat.
Transfer cooking liquid and vegetables to a blender or food processor with steel blade and puree, or mash through a sieve.
Put liquid into a saucepan.
Combine flour and water and stir into the liquid.
Cook, stirring, until it thickens.
Pour over meat.
If you can use wheat and gluten, you can substitute unbleached flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.