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Correo Electrónico
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Ingredientes
- 18 lbs beef round, bottom, trimmed
- 2 cups oil or melted shortening
- 2 lbs onion, small dice
- 2 lbs celery, small dice
- 2 lbs carrot, small dice
- 2 lbs tomato puree
- 5 Tbsp garlic, chopped
- 3 Tbsp pepper, black
- 3 Tbsp salt
- 2 Tbsp thyme leaves
- 6 cups wine, burgundy
- 4 gals water
Direcciones
- Trim fat from bottom rounds. Cut into three equal pieces.
- Heat skillet to 350 degrees. Add oil.
- Add beef to hot oil and brown on all sides. When all the beef is browned, remove to sheet tray.
- Add celery, carrots, and onion to skillet and cook until slightly browned.
- When veggies are browned, add tomato puree and seasonings to veggies. Stir well to mix. Deglaze skillet with burgundy wine and water, making sure to scrape up meat essence from bottom of the skillet.
- Return beef to skillet. Lower heat to 220 degrees and simmer gently with hood down.
- Braise beef for 2 1/2 hours, turning beef every 1/2 hour.
- Remove beef from skillet and cool overnight on sheet pan lined with parchment. Strain stock and cool overnight.
- Slice cooled beef into 3 oz portions and place in hotel pan (24 to a pan).
- Bring to sauce to a boil and ladle over the beed and bring up to temperature (165).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 552g | |
| Recipe makes 50 servings | |
| Calories 462 | |
| Calories from Fat 301 | 65% |
| Total Fat 33.51g | 42% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.23g | |
| Cholesterol 95mg | 32% |
| Sodium 613mg | 26% |
| Potassium 674mg | 19% |
| Total Carbs 6.51g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.87g | 2% |
| Protein 27.7g | 44% |
