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Yield: 8 Servings
Ingredients:
* 2 c Vinegar
* 2 c Water
* 1 tb Salt
* 1 ts Cloves
* 1/2 ts Thyme
* 2 ts Peppercorns
* 2 tb Parsley Stems
* 2 ea Bayleaves; small
* 1/4 c Clery Leaf; green
* 2 tb Garlic; crushed
* 1/3 c Carrots
* 3/4 c Carrots; sliced
* 1/4 c Celery
* 6 lb Beef; bottom round
* 1/2 c Bacon Drippings
* 1 c Red Wine
* 2 c Beef Stock
* 1/2 c Tomato Puree
* 2 tb Brown Sugar
* 1/4 c Cornstarch
Instructions:
1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling and turned once a day. Remove tbe Meat from tbe Marinade place in a roasting pan with tbe Bacon Drippings and sear well on all sides. 4. Place the Marinade and the Wine Beef Stock Tomato Puree and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups add diluted Starch continuously stirring while bringing to a boil. Adjust Seasoning and serve Gravy with carved Meat.
Ingredients:
* 2 c Vinegar
* 2 c Water
* 1 tb Salt
* 1 ts Cloves
* 1/2 ts Thyme
* 2 ts Peppercorns
* 2 tb Parsley Stems
* 2 ea Bayleaves; small
* 1/4 c Clery Leaf; green
* 2 tb Garlic; crushed
* 1/3 c Carrots
* 3/4 c Carrots; sliced
* 1/4 c Celery
* 6 lb Beef; bottom round
* 1/2 c Bacon Drippings
* 1 c Red Wine
* 2 c Beef Stock
* 1/2 c Tomato Puree
* 2 tb Brown Sugar
* 1/4 c Cornstarch
Instructions:
1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling and turned once a day. Remove tbe Meat from tbe Marinade place in a roasting pan with tbe Bacon Drippings and sear well on all sides. 4. Place the Marinade and the Wine Beef Stock Tomato Puree and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups add diluted Starch continuously stirring while bringing to a boil. Adjust Seasoning and serve Gravy with carved Meat.
