Post by Jay on Mar 6, 2005 16:01:48 GMT -6
Beef with Tomato and Red Wine Sauce
6 pounds sirloin tip or steamship round roast
3 cups dry red wine
1 cup water
2 cups carrots, sliced
2 cloves garlic, minced
2 large onions, sliced
1/2 teaspoon pepper
1 teaspoon thyme
1/4 cup chopped parsley
2 bay leaves
1 teaspoon salt
2 tablespoons vegetable oil
1 cup plain tomato sauce
3 tablespoons cornstarch
1/4 cup water
Put the roast in a large bowl. Combine the next 10 ingredients and
pour over the meat. Cover tightly, refrigerate, and let marinate
overnight or up to 2 days, turning several times.
Preheat oven to 325F. Remove meat from the marinade and wipe with
paper towels, reserving marinade. Heat the oil in a heavy ovenproof
pot or Dutch oven and brown the meat on all sides.
Discard any excess fat from pan. Pour the reserved marinade, beef
broth and tomato sauce over the meat. Cover and braise at 325F for
2-3 hours or until meat is tender or desired doneness. Remove meat
from pan to platter or cutting board and keep warm. Strain juices,
reserving the carrots and onions. Mash the soft vegetables and return
to pan.
Mix the cornstarch with the water and stir into juices and mashed
vegetables over medium heat until thickened. Taste and correct
seasoning as needed with salt and pepper. To serve, slice the meat
and pour sauce over it. Pass extra sauce separately at the table.
Jay
6 pounds sirloin tip or steamship round roast
3 cups dry red wine
1 cup water
2 cups carrots, sliced
2 cloves garlic, minced
2 large onions, sliced
1/2 teaspoon pepper
1 teaspoon thyme
1/4 cup chopped parsley
2 bay leaves
1 teaspoon salt
2 tablespoons vegetable oil
1 cup plain tomato sauce
3 tablespoons cornstarch
1/4 cup water
Put the roast in a large bowl. Combine the next 10 ingredients and
pour over the meat. Cover tightly, refrigerate, and let marinate
overnight or up to 2 days, turning several times.
Preheat oven to 325F. Remove meat from the marinade and wipe with
paper towels, reserving marinade. Heat the oil in a heavy ovenproof
pot or Dutch oven and brown the meat on all sides.
Discard any excess fat from pan. Pour the reserved marinade, beef
broth and tomato sauce over the meat. Cover and braise at 325F for
2-3 hours or until meat is tender or desired doneness. Remove meat
from pan to platter or cutting board and keep warm. Strain juices,
reserving the carrots and onions. Mash the soft vegetables and return
to pan.
Mix the cornstarch with the water and stir into juices and mashed
vegetables over medium heat until thickened. Taste and correct
seasoning as needed with salt and pepper. To serve, slice the meat
and pour sauce over it. Pass extra sauce separately at the table.
Jay