Romertopf beef in red wine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions -- sliced |
| 4 | mediums | Carrots, peeled -- sliced |
| ¼ | \" thick | |
| 1 | cup | Ham -- julienned |
| 3 | pounds | Beef chuck -- cut in 1\" |
| Cubes and | ||
| 3 | Cloves garlic -- minced | |
| 1 | teaspoon | Thyme -- dried |
| ½ | teaspoon | Rosemary -- crumbled |
| ½ | teaspoon | Marjoram |
| 1 | Bay leaf | |
| 1 | tablespoon | Salt |
| ¼ | cup | Brandy |
| 1½ | cup | Red wine |
| 1 | can | (1 lb) |
| W/ liquid | ||
| Tomatoes, canned -- chopped | ||
Directions
Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours.
Soak top and bottom of a 3¼ quart (3¼ L) clay cooker in cold water about 15 minutes and drain.
Transfer beef mixture to cooker. Add tomatoes with liquid.
Place covered cooker in cold oven. Set oven at 425 F/220C. Bake, stirring once or twice, until beef and carrots are tender, 2 ½ to 3 hours.
Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27