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Receta Pot Roast In Red Wine
by CookEatShare Cookbook

Pot Roast In Red Wine
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Ingredientes

  • 4 pound beef rump roast
  • 2 tbsp. butter
  • 2 c. dry red wine
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 bay leaf
  • 1/2 teaspoon dry thyme leaves
  • 1/4 teaspoon nutmeg
  • Parsley sprig
  • 1/2 c. warm water
  • 3 whole cloves
  • 12 sm. white onions,, peeled
  • 2 tbsp. brandy
  • 6 med. carrots, pared and quartered
  • 1/4 c. unsifted all purpose flour

Direcciones

  1. Wipe beef with damp paper towels. Remove excess fat. Slowly heat butter in large Dutch oven. Brown beef well on all sides, about 30 min.
  2. Add in wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and warm water. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hrs.
  3. Insert cloves in one onion. Add in brandy, carrots, and all the onions to Dutch oven. Simmer, covered, 1 hour longer, or possibly just till beef is fork-tender. Throw away clove-studded onion.
  4. To serve, remove beef from cooking liquid to hot serving platter. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep hot. Skim fat from surface of cooking liquid. Combine 1/4 c. water with flour; mix to make smooth paste. Stir into liquid in Dutch oven. Bring just to boiling, stirring till thickened. Pass gravy.