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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: * Tomatoes should be peeled, seeded and coarsely chopped.
** Spice mixture should be made up of thyme, oregano, and savory to
*** Bouquet Garni should be made up of parsley, bay leaf, and a strip
Brown the vegetables in the oil or melted butter. Remove the vegetables
and raise the heat to sear the meat on both sides (do not pierce with fork
when turnin
g) in the pot. Put the browned vegetables with the olives and
chopped tomatoes in th bottom of a casserole or stock pot. Place the beef
on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover
and place in moderate oven for about 2 hours or until the meat is tender.
Check during the last hour and add liquid if needed. Remove the meat and
vegetables to a warm platter. Strain juices through a coarse sieve,
forcing through as much vegetable pulp as possible. This gravy should not
need any additional thickening.
Ingredients:
3 Pound(s) cross-rib roast 2 tb canola oil; puritan
1/2 Cup(s) carrots; coarsely chopped1/2 c black olives; pitted
1/2 Cup(s) celery; coarsely chopped 2 ea tomatoes; md, *
1/2 Cup(s) onions; coarsely chopped 2 ts spice mixture; **
1/2 Cup(s) mushrooms; coarsely chopped1 ea bouquet garni; ***
2 Tablespoon(s) butter; or 1 x beef stock or red wine |
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