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Correo Electrónico
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Ingredientes
- 1 qt red wine
- 1 cup mild vinegar
- 6 oz celery, chopped
- 8 oz onion, chopped
- 6 peppercorns
- 1 bay leaf
- 2 sprigs thyme
- salt and pepper
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 7 oz flour for dredging
- 4 lbs onion, tiny sliced
Direcciones
- Prepare marinade and marinate beef for 24 hours.
- Preheat oven to 400 degreed.
- Remove beef from marinade and dry with paper towel. Reserve marinade.
- Dredge beef in flour and brown quickly in a fat-free pan.
- Remove beef and reserve; deglaze pan with marinade.
- Place beef in heavy roast pan. Pour onions and deglaze from pan over beef.
- Roast for 3 hours.
- Rest the beef for 10 minutes. Slice against the grain into thin slices. Serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 36 servings | |
| Calories 66 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 131mg | 4% |
| Total Carbs 10.04g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.45g | 2% |
| Protein 1.2g | 2% |
