Romertopf Beef In Red Wine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Onions, sliced
4 medium: Carrots, peeled, sliced
1/4: " thick,
1 cup: Ham, julienned
3 lbs: Beef chuck, cut in 1"
Cubes and,
3 Cloves: garlic, minced
1 tsp: Thyme, dried
1/2 tsp: Rosemary, crumbled
1/2 tsp: Marjoram,
1: Bay leaf,
1 tbsp: Salt,
1/4 cup: Brandy,
1 1/2 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 3 1/4 quart (3.25 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 1/2 to 3
hours.
Recipe By : Clay Pot Cookery, Editors of Consumer Guide
From: Date: 05/27
Source from luhu.jp
covered 2-3 hours.
Soak top and bottom of a 3 1/4 quart (3.25 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 1/2 to 3
hours.
Recipe By : Clay Pot Cookery, Editors of Consumer Guide
From: Date: 05/27
Source from luhu.jp
Tags
Beef