Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef; cut into 2 inch cubes |
| 1 cup | Red wine |
| 1 large | Bay leaf |
| 1 \N | Clove garlic; sliced |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 tablespoons | Oil |
| 1½ cup | Beef stock |
| 1 \N | Stalk of celery |
| 1 \N | Onion; sliced |
| \N \N | Few sprigs parsley |
| ¼ teaspoon | Thyme |
| 8 \N | Whole cloves |
| 1 \N | Inch ginger root |
| \N \N | Cornstarch |
1. Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper.
Marinate in the fridge several hours, turning frequently.
2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat.
3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add to pot.
4. Cover & simmer 2½ hours. Add water if necessary. If desired, when meat is tender, vegetables may be added.
5. Discard herb bag and transfer meat to a hot platter.
6. Thicken gravy with cornstarch mixed with a little cold water (½ tbs.
cornstarch for each cup of broth). Boil, sirring, two mintes. Serve the gravy over the meat with vegetables.
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@...> on Oct 25, 1998, converted by MM_Buster v2.0l.