Bring to a boil, reduce heat to a simmer and cook gently for 2 1/2 to 3 hours, until the meat is fork tender. To the pot holding the beef and veggies add the reserved strained marinade. ![]() Pour in the 1/2 cup wine over the veggies in the skillet, stir and pour all into the pot with the meat. Sprinkle the flour and 1 teaspoon salt over the veggies in the skillet and continue to cook for 3 or 4 more minutes, constantly stirring. Using the same skillet add chopped onion carrots and celery and cook over medium heat until soft and lightly brown, about 10 minutes. Heat the oil in a large skillet over high heat and brown the meat on all sides, about 20-30 minutes total. Use a large (5-6 quart) pot with a lid to cook the roast and veggies after browning in a large skillet. Strain the marinade, discarding the onion and spices and reserving the liquid. Remove the seeds and peppercorns that stick to the meat. The day of cooking, remove the meat from the marinade and pat dry with paper towels. Depending on the size and shape of your piece of beef, if not totally covered with the marinade, then turn it over every 12 hours. When the marinade has cooled to room temperature, pour over the beef, cover and refrigerate for 2 or 3 days. ![]() Place the beef which has been trimmed of extra fat into a glass or plastic container (with a lid) that will hold it's size with the marinade. ![]() Bring this to a boil, remove from heat and allow to cool to room temperature. In a small pot combine 1 cup wine, vinegar, water, red onion, peppercorns, bay leaves, 1 teaspoon salt, star anise, mustard seeds, allspice, cloves, red pepper flakes, ginger and coriander seeds.
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