Recipe By : Menu Memories, Royal Caribbean Cruise Line, June, 1992
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Vinegar
2 c Water
Marinade:
1 tb Salt
1 ts Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley stems
2 sm Bay leaves
1/4 c Green celery leaf
2 tb 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 tb Brown sugar
1/4 c Corn starch
Put water and vinegar into a stainless steel stock pot.
Add all the marinade ingredients.
Place beef in the pot, allowing marinade to cover the meat.
It should be kept in the refrigerator about 3 to 4 days for
pickling, and turned once a day. Remove the meat from the marinade,
place in a roasting pan with the bacon drippings, and sear well on
all sides.
Place the marinade and the wine, beef stock, tomato puree, and
brown sugar in a thick-bottomed pot and bring to a boil. Add the
seared meat and simmer for 3 hours, lid on.
Reserve meat in a warm place until ready to carve. Strain the gravy
and reduce to 3-1/2 cups, add diluted starch, continuously stirring
while bringing to a boil. Adjust seasoning and serve gravy with
carved meat.
From: Deidre-Anne Penrod (FGGT98B) on Prodigy, J.PENROD3 on GEnie
