How to make it

  • Using sharp knife make incisions all over meat to a depth of 1/2" and insert garlic slices in them.
  • Gently sauté carrots, onions, celery and rosemary in oil until vegetables begin to soften.
  • Add garlic studded beef then raise heat to medium and brown on all sides turning frequently.
  • Add wine and let it boil until reduced to 1/2 cup.
  • As soon as reduced stir in tomatoes then cover and let simmer for 1 hour.
  • Work butter and flour together to make a paste then stir thoroughly into cooking juices.
  • Cover tightly then reduce heat to low and let cook at a bare simmer for 2 hours longer.
  • Adding a little hot water, wine or broth if liquid in pan reduces too much.
  • When meat is done lift it out of the cooking juices and set aside to rest for 15 minutes/
  • Slice off three thin slices of meat then chop them with a knife as finely as possible.
  • Degrease juices in pan setting aside about 1/2 cup of the meat juices to garnish the meat.
  • Season with salt and pepper then add chopped meat to remaining juices and serve as a sauce.

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