Yield: 4 Servings
|2 pounds||Beef; cut into 2 inch cubes|
|1 cup||Red wine|
|1 large||Bay leaf|
|1 \N||Clove garlic; sliced|
|1½ cup||Beef stock|
|1 \N||Stalk of celery|
|1 \N||Onion; sliced|
|\N \N||Few sprigs parsley|
|8 \N||Whole cloves|
|1 \N||Inch ginger root|
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.