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Ingredientes
- 2 c. Vinegar
- 2 c. Water
- 1 Tbsp. Salt
- 1 tsp Cloves
- 1/2 tsp Thyme
- 2 tsp Peppercorns
- 2 Tbsp. Parsley Stems
- 2 x Bayleaves, small
- 1/4 c. Clery Leaf, green
- 2 Tbsp. Garlic, crushed
- 1/3 c. Carrots
- 3/4 c. Carrots, sliced
- 1/4 c. Celery
- 6 lb Beef, bottom round
- 1/2 c. Bacon Drippings
- 1 c. Red Wine
- 2 c. Beef Stock
- 1/2 c. Tomato Puree
- 2 Tbsp. Brown Sugar
- 1/4 c. Cornstarch
Direcciones
- 1. Put Water and Vinegar into a stainless steel stock pot.
- 2. Add in all the Marinate Ingredients.
- 3. Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides.
- 4. Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add in the seared Meat and simmer for 3 hrs, lid on.
- 5. Reserve Meat in a hot place until ready to carve.
- Strain the Gravy and reduce to 3 1/2 c., add in diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 569g | |
| Recipe makes 8 servings | |
| Calories 921 | |
| Calories from Fat 598 | 65% |
| Total Fat 66.35g | 83% |
| Saturated Fat 25.52g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1330mg | 55% |
| Potassium 1179mg | 34% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.32g | 4% |
| Protein 57.27g | 92% |
