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Receta Chuck Roast In Red Wine
by Global Cookbook

Chuck Roast In Red Wine
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Ingredientes

  • 1 x 4-lb boneless chuck roast
  • 1 Tbsp. Peanut or possibly corn oil
  • 1 lrg Onion, minced roughly
  • 4 x Carrots cut in 2-inch pcs
  • 4 x Ribs celery, minced
  • 1 x Clove (large) garlic, minced
  • 2 c. Dry red wine
  • 1 c. Beef broth
  • 1 x Bay leaf
  • 4 sprg parsley
  • 2 x Cloves
  • 2 x White turnips, quartered
  • 1 Tbsp. Butter
  • 1/4 lb Fresh mushrooms

Direcciones

  1. Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 min, turning often. Add in minced onion, half of carrots & celery, garlic, and stir briefly. Add in wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hrs. Reduce heat to 350 and bake another 30 min. Meanwhile, combine small onions, remaining carrots & celery in kettle of cool water to cover. Bring to boil. Simmer 2 min, drain. Heat butter in skillet & saute/fry parboiled vegetables with mushrooms till golden brown. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 min.
  2. RED WINE MAKES THIS A DELICIOUS
  3. WINTERY NIGHT SPECIALTY.