Marinated Pot Roast – Beef Veal Food Recipes

Marinated Pot Roast – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    1 cup water

    2 cups light ale

    4 tablespoons olive oil

    1 thinly sliced Spanish onion

    6 sliced carrots

    2 bay leaves

    6 peppercorns

    2 cloves

    1 teaspoon allspice

    salt and pepper to season

    Combine these ingredients and marinate the beef for three

    days in the refrigerator, turning the meat once or twice

    daily.

    4 lb.rump roast

    4 tablespoons olive oil (optional)

    2 tablespoons flour

    2 tablespoons table cream

    2 tablespoons brown sugar

    After the rump pot roast has marinated for three days, remove from

    the liquid and drain, reserving the marinade. If you are using a

    traditional Dutch oven or pot roast "pot", heat the olive oil in

    it and brown the beef on all sides. Then pour one cup of the

    marinade, with the vegetables and seasonings, over the- meat once

    more. Cover, and simmer for two hours over a very low heat, adding

    the marinade juices when necessary, to keep the roast moist.

    Sprinkle the meat with brown sugar and continue to simmer for 15

    minutes, turning the meat untiI the sugar has melted and browned.

    To the marinade juices that you have left, gradually add flour,

    stirring until smooth. Then pour over the roast. Simmer for a

    further 15 minutes.

    Just before serving, put a strainer over a second pot and strain

    off the juices into his pot Return the sliced carrots and onions

    to this stock, stir in table cream, warm and pour into a heated

    sauce boat. Serve at once.

    With the marinated beef, we sometimes serve a mixture of glazed

    vegetables, carrots, onions, beetroots and celery cooked, then

    tossed in two tablespoons of melted butter into which is stirred

    1/3 cup of sugar and 1 tablespoon of water.

    Category: Beef Veal Recipes

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