Pot Roast Marinada
Source of Recipe
"The Parade Cookbook"
* Exported from MasterCook *
Pot Roast Marinada
Recipe By : Gary Regan
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Meats, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef pot roast (chuck, or
-- brisket)
1 1/2 cups onion -- sliced
1 cup celery -- diced
1 1/2 teaspoons salt
1/8 teaspoon pepper
6 sprigs parsley
1 1/2 cups dry red wine
1/4 teaspoon salt
dash pepper
1/4 cup flour
butter or margarine
About 18 to 24 hours before cooking, marinate the beef in a mixture of the next 6 ingredients. Cover and place in refrigerator. Turn occasionally. Just before cooking, remove, meat, reserving marinade, and rub the meat with a mixture of salt, pepper, and flour.
Brown meat in large skillet on all sides in a small amount of butter or margarine. Add reserved marinade. Cover; simmer slowly until tender (about 3 hours), basting occasionally. Add a little water if needed.
Makes 6 to 8 servings.
Source: "The Parade Cookbook" by Editors of Parade Magazine
MC format by Judi M. Phelps (judimae@earthlink.net)
- - - - - - - - - - - - - - - - - - -
|
|
member logon
