![]() Bring liquid to a boil and boil for 5 minutes. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade.When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat.Combine the flour, salt, and black pepper on a large plate, mixing well.Strain marinade, reserving the liquid and onions discard the cheesecloth bag. When ready to cook, bring marinated beef to room temperature, about 2 hours.Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator. Close bag and turn upside down a few times to cover meat well with marinade. Put it into a large resealable plastic bag and pour the marinade over it. Prick the top round on all sides with a fork.Turn off the heat, and cool to room temperature. ![]() Add this to the saucepan, and bring mixture to a boil. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions.
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