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Categories:
buttermilk red wine bay leaves onions cloves peppercorns bacon water tomato paste cornstarch carrots
Viewed: 105 - Published at: 4 years agoIngredients
- 2 pounds roast beef boneless
- 1/2 litre buttermilk
- 1 cup red wine
- 1 x bay leaves
- 1 each onions sliced
- 2 each cloves
- 2 each peppercorns
- 5 slices bacon
- 2 cups water
- 1 can tomato paste
- 3 tablespoons cornstarch
- 2 each carrots sliced
Method
- Put the meat in a ceramic or glass bowl.
- Pour thebuttermilk, wine, and bayleaf over the meat.
- Add the peppercorns and onions.
- Keep in the refrigerator for at least 3 days, marinating the meat daily.
- After 3 days, remove meat from the refrigerator.
- In a deep Dutch oven, fry the bacon and set aside.
- Put meat in the bacon drippings and brown on all sides quickly.
- Add 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes.
- Add the water, tomato paste, and carrots.
- Crumble the bacon and add to the meat.
- Cover and simmer for about 1 1/2 hours, making sure to watch Replace with water if it gets too low.
- When the meat is done, remove the meat and the carrots and keep warm.
- Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency.
- Slice the meat and serve with the gravy and potato dumplings potatoes or baked potatoes) and the carrots.
