Categories: beef main dishes
Ingredients
- 2 lbs. round of beef
- 3 medium carrots, sliced
- 2 medium onions, thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- pinch of thyme
- 1 bay leaf
- 2 cloves
- 1 cup red wine
- 4 strips bacon, cut small
- 1 calf's Foot or knuckle
- 1 cup consume
- 4 tomatoes, peeled and quartered
- 16 green pitted olives
- 1 Tbsp. arrowroot
Directions
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Cut beef in 2 inch cubes. In a bowl, combine meat, carrots, onions, salt, pepper, thyme, bay leaf and wine. Let stand for 12 hours, turning meat occasionally. Dry meat with paper towels. Drain marinade. Place vegetables from marinade in a cheese cloth bag tied with sting.
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In a Dutch oven, or large, heavy saucepan, place bacon and cook over low flame for 5 minutes. Remove bacon and set aside.
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Increase heat under the pan. When the fat is hot, add meat and cook until well browned on all sides. Reduce heat, and simmer for 20 minutes.
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Add calf’s foot, baf of vegetables, consume, marinade, and tomatoes. Return bacon to pan. Bring to a boil, cover tightly and simmer for 3 hours.
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Meanwhile, cook olives in boiling water for 5 minutes. Drain. Cut beef into thin slices. Arrange slices on heated sewrvi9ng dish and keep warm.
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Bone the calf’s foot and dice meat. Remove meat to serving dish. Add olives and arrowroot
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dissolved in water to pan. Cook for 5 minutes. Pour over meat.