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Ingredientes
- 2Â 1/4 lb Boneless beef chuck shoulder
- 2 Tbsp. Extra virgin olive oil
- 4 c. Water
- 1 c. Condensed beef broth
- 1 c. Dry white wine
- 2 x Garlic cloves
- 1Â 1/2 tsp Thyme
- 1/2 tsp Black pepper
- 2 tsp Cornstarch
- 2Â 1/2 tsp Dijon mustard
- 2 tsp Minced parsley
Direcciones
- Ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add in Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 min per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid.
- Cover roast tightly with Oil and allow to stand for 10 min before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 c. of the poaching liquid from the roast pan.
- Dissolve ornstarch in 1 Tbsp. of this liquid in a small Saucepan. Add in emainder of c., along with mustard and Parsley. Cook and stir over edium heat till Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.
- Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 65 | |
| Calories from Fat 31 | 48% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 227mg | 9% |
| Potassium 39mg | 1% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.51g | 0% |
| Protein 1.17g | 2% |
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