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Chef with red wine glass


Description: (Pot Roast Braised In Red Wine)
Cuisine: French
Serving Size: 16


    8 Pounds Beef Roast
    1½ Cups Carrots -- cut in chunks
    2 Whole Onions -- cut in chunks
    1½ Cups Celery -- sliced coarse
    4 Each Garlic Clove
    1 Tablespoon Salt
    2 Quarts Burgundy
    1/2 Cup Brandy
    1½ Tablespoons Bouquet-Garni -- see Notes


[1) Combine all ingredients and MARINATE Roast for 1 to 3 days.

[2) Drain and dry the Roast.     BROWN in some Oil on all sides.

[3) Place beef in large roasting pan or pot. Add Marinade, reduce by Half.

Add enough BEEF STOCK to cover 2/3...
Then COVER and either simmer on stove top or put in 350°F oven for 3-4 hours. 

Remove Meat when done...Skim fat...Reduce liquid and thicken with some roux.

Serving Ideas: Serve with garlic mashed potatoes and haricot verts (fresh green beans).

NOTES: (Bouquet garni - Thyme, Bay leaves, Parsley & Peppercorns.)


Per serving: 588 Calories (kcal); 35g Total Fat; (65% calories from fat); 36g Protein; 5g Carbohydrate; 131mg Cholesterol; 534mg Sodium



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