Boiled Beef With Plum Sauce
|Stewing beef||3 Pound (1 1/2 Kilogram)|
|Bone marrow||1 Pound (About 500 Gram, About 1)|
|Hot water||500 Milliliter (2 Cups)|
|Carrots||6 , peeled and cut in four|
|White turnips||4 Small, peeled and sliced|
|Onions||3 Medium (Each Studded With 2 Cloves)|
|Cloves||2 (Each Studded With 2 Cloves)|
|Leeks||3 , cut in 1-inch or 2.5 centimeter pieces|
|Coarse salt||15 Milliliter (About 1 Tablespoon)|
|Thyme||1 Teaspoon (About 5 Milliliter)|
|White onion||1 Large, chopped|
|Butter||30 Milliliter (About 2 Tablespoon)|
|Blue plums||1 Pound, pitted (About 500 Gram)|
|Red wine||250 Milliliter (About 1 Cup)|
|Sugar||15 Milliliter (About 1 Tablespoon)|
|Pepper||1⁄4 Teaspoon (About 1 Milliliter)|
€¢ Place the meat and the marrow bone in a 12-cup (3 L) microwave-safe baking dish.
€¢ Add the carrots, turnips, onions, leeks, peppercorns, coarse salt, thyme, bay leaves and parsley. Stir well around the meat.
€¢ Cover and microwave at MEDIUM-HIGH 1 hour. Stir, then microwave 45 minutes at MEDIUM.
€¢ Depending on the meat cut, cooking may require more or less than 20 minutes. It is good to check with a fork after 25 minutes of cooking at MEDIUM.
€¢ Place the butter in a 4-cup (1 L) microwave-safe dish and melt 2 minutes at HIGH.
€¢ Add chopped onion and 1/3 cup (80 mL) red wine; cook 3 minutes at HIGH, stirring twice.
€¢ Sprinkle with sugar and pepper, mix well.
€¢ Add the plums and the remaining wine, stir well, cover and cook 8 to 10 minutes at MEDIUM-HIGH, or until the plums are tender. Stir well.