Italian Beef A La Mode
|Beef rump||3 Pound|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Oil||1 Tablespoon (Special Variety)|
|Thinly sliced onions||3⁄4 Cup (12 tbs)|
|Celery stalks||1 , sliced|
|Carrot||1 , sliced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Wine vinegar||2 Tablespoon|
|Canned chopped tomatoes||2 Cup (32 tbs), drained|
Rub the meat with a mixture of the salt, pepper and garlic.
Heat the oil in a Dutch oven or heavy saucepan; add the meat, onions, celery and carrot.
Brown the meat on all sides.
Add the wine, vinegar, tomatoes, bay leaves and sugar.
Cover and cook over low heat 2-1/2 hours or until tender.
Transfer the meat to a heated serving dish.
Skim the fat from the gravy and force through a sieve.