Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Round roast, trimmed |
1½ cup | Onions -- coarsely chopped |
2 teaspoons | Ginger |
2 teaspoons | Garlic -- minced |
1 teaspoon | Coriander -- ground |
¼ teaspoon | Cinnamon |
1½ cup | White wine |
2 cups | Beef broth |
1 tablespoon | Molasses |
2 \N | Strips orange peel |
½ \N | Bay leaf |
½ teaspoon | Fresh ground black pepper |
3 pounds | Red new potatoes -- |
\N \N | Quartered |
2 pounds | Carrots -- cut in 2\" pieces |
½ teaspoon | Salt |
2 tablespoons | Fresh parsley -- chopped |
Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside.
Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.
Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1½ hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.
Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley Recipe By : Ladies' Home Journal File