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<Vernalisa2>
Posted January 03, 2005 06:02 AM
Wine Braised Beef
by A Taste of Switzerland by Sue Style
I have made this a few times and its worth the trouble .I only do it for overnight and use only 1/2 bottle wine
2 Pounds Beef -- Cubed
1 Bottle Red Wine
3 Tablespoons Red Wine Vinegar
1 Medium Onion -- Sliced
1 Medium Carrot -- Chopped
1 Stalk Celery -- Chopped
1 Clove Garlic -- Chopped
1 Medium Clove
1 Medium Bay Leaf
1 Teaspoon Pepper
1 Teaspoon Sage
1 Tablespoon Olive Oil
1 Can Tomato Paste
1 Teaspoon Flour
Salt And Pepper -- To Taste
1/4 Cup Prune Juice
Combine beef with wine, vinegar, onion, carrot, celery, garlic, clove, bay leaf, pepper and sage. Allow to marinate for 24 hours or up to 5 days. Strain and reserve marinade. Remove clove and bay leaf. Discard. Saute meat and vegetable in oil until well browned. Add tomato paste and flour and simmer for 10 minutes. Add reserved marinade and simmer for 1 hour. Add prune juice and simmer for 30 minutes. Serve over rice or noodles.
Serves 4
Posted January 03, 2005 06:02 AM
Wine Braised Beef
by A Taste of Switzerland by Sue Style
I have made this a few times and its worth the trouble .I only do it for overnight and use only 1/2 bottle wine
2 Pounds Beef -- Cubed
1 Bottle Red Wine
3 Tablespoons Red Wine Vinegar
1 Medium Onion -- Sliced
1 Medium Carrot -- Chopped
1 Stalk Celery -- Chopped
1 Clove Garlic -- Chopped
1 Medium Clove
1 Medium Bay Leaf
1 Teaspoon Pepper
1 Teaspoon Sage
1 Tablespoon Olive Oil
1 Can Tomato Paste
1 Teaspoon Flour
Salt And Pepper -- To Taste
1/4 Cup Prune Juice
Combine beef with wine, vinegar, onion, carrot, celery, garlic, clove, bay leaf, pepper and sage. Allow to marinate for 24 hours or up to 5 days. Strain and reserve marinade. Remove clove and bay leaf. Discard. Saute meat and vegetable in oil until well browned. Add tomato paste and flour and simmer for 10 minutes. Add reserved marinade and simmer for 1 hour. Add prune juice and simmer for 30 minutes. Serve over rice or noodles.
Serves 4