Romertopf Beef In Red Wine

* Exported from MasterCook *

ROMERTOPF BEEF IN RED WINE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Onions -- sliced
4 md Carrots, peeled -- sliced
1/4 " thick
1 c Ham -- julienned
3 lb Beef chuck -- cut in 1"
Cubes and
3 Cloves garlic -- minced
1 t Thyme -- dried
1/2 ts Rosemary -- crumbled
1/2 ts Marjoram
1 Bay leaf
1 tb Salt
1/4 c Brandy
1 1/2 c Red wine
1 cn (1 lb)
W/ liquid
Tomatoes, canned -- chopped

Combine all ingrediants except tomatoes in large bowl.
Refrigerate covered 2-3 hours.

Soak top and bottom of a 3 1/4 quart (3.25 L) clay
cooker in cold water about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with
liquid.

Place covered cooker in cold oven. Set oven at 425
F/220C. Bake, stirring once or twice, until beef and
carrots are tender, 2 1/2 to 3 hours.

Recipe By : Clay Pot Cookery, Editors of Consumer
Guide

From: Date: 05/27



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