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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: Cut meat into approxiamtely two inch squares, place in a bowl, and add one
sliced onion, garlic, bayleaf, rosemary, parsley, cloves and orange rind.
Pour over vinegar and claret. Let stand overnight. Chop bacon and brown
slightly with remaining onions in pan. Remove meat from marinade, brown
also. Add carrot, season with salt and pepper and pour over the strained
marinade liquid. Cover with a closely fitting lid and simmer 2 to 2-1/2
hours or until meat is tender. Lastly, add the red current jelly. Stir
until well mixed.
From: Jonicloud
| Ingredients:
2 Pound(s) Topside steak
3 Onions; sliced, divided
2 Ounce(s) Medium onions
2 Sprig rosemary
1 Bay leaf
3 Small orange
1 Piece orange rind
1 Tablespoon(s) Vinegar
1 1/2 Cup(s) Claret
2 Carrots; sliced thin
1 Tablespoon(s) Red current jelly |
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