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Correo Electrónico
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Ingredientes
- 25 lbs beef, bottom round
- 6 oz oil
- 2 lb onions, peel, dice small
- 1 lb celery, wash, dice small
- 1 lb carrots, wash, peel, dice small
- 8 oz tomato puree
- 3 cloe garlic, peel, mince
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp basil
- 1 tsp paprika, spanish
- 1 pint red wine
- 1 gal brown stock, heat
Direcciones
- Trrim the bottom round, remove any excess fat and connective tissue, and tie the roast.
- Mix the brown stock, and bring to a boil (in steam kettle).
- Heat the oil in tilt grill over med-high heat, sear the roast on all sides, and then remove the meat.
- Add the mire poix and garlic to the tilt grill, and brown lightly.
- Add the tomato puree, herbs, spices, and wine, and reduce.
- Add the simmering brown stock mixture and return the meat.
- Close tilt grill lid, braising the meat until fork-tender.
- Remove the meat from the tilt grill, and keep warm.
- Strain and skim the impurities from the sauce.
- Adjust the seasonings and consistency, if necessary, and hold for service.
- For service, slice the meat thinly against the grain. Allot 3 slices per serving.
- Shingle meat in hotel pan, and nape meat with the sauce.
- Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 50 servings | |
| Calories 524 | |
| Calories from Fat 341 | 65% |
| Total Fat 37.87g | 47% |
| Saturated Fat 14.14g | 57% |
| Trans Fat 0.09g | |
| Cholesterol 132mg | 44% |
| Sodium 397mg | 17% |
| Potassium 756mg | 22% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.51g | 1% |
| Protein 38.56g | 62% |
