Braised Beef Roast In Wine Vinegar
* exported from bigoven * 
 
braised beef roast in wine vinegar - ... 
 
recipe by :ciao italia at http://www.ciaoitalia.com 
serving size :4 
cuisine : 
main ingred. : 
categories :main dish italian 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 lb.  top round roast
2   garlic cloves --slivered
  fine sea salt --to taste
  coarselyground black pepper --to taste
1 Tbsp  olive oil
1 large  onion --diced
1/4 cup  red wine vinegar
1 Tbsp  minced flat-leaf parsley
3 Tbsp  minced fresh basil
1 large  carrot --peeled and shredded
1 Tbsp  tomato paste
2 Tbsp  dry red wine
 
dry the roast well with paper towels. make slits all over the roast and 
insert the garlic slivers. rub the roast with salt and pepper. 
in a dutch oven, heat the olive oil over medium heat. brown the roast 
slowly on all sides. add the onions and cook for 5 minutes, or until 
they begin to wilt. add the vinegar, parsley, basil, and carrot, and 
cook for 5 minutes. 
mix the tomato paste and wine together in a small bowl and add to the 
roast. bring to a simmer, cover, and cook for about 1 hour and 45 
minutes, or until a knife is easily inserted into the meat. 
remove the meat to a cutting board and let rest for 10 to 15 minutes. 
strain the pan juices through a sieve set over a bowl, pressing on the 
solids with a wooden spoon to extract as much liquid as possible. set 
the pot aside. 
cut the roast into 1/4-inch slices. return the meat to the pot, add the 
strained juices, and bring the juices to a simmer. serve immediately, 
with some of the juices poured over the meat. 
 
this recipe yields 4 servings. 
 
comments: i make this braised roast using an old homemade red wine 
vinegar, but any good-quality commercial brand will lend the right zing 
to the sauce. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 62 calories; 3g fat (51.5% 
calories from fat); 1g protein; 7g carbohydrate; 1g dietary fiber; 0mg 
cholesterol; 45mg sodium. exchanges: 1 vegetable; 1/2 fat; 0 other 
carbohydrates. 
 
 
 
-- 
(ID: 5725) Mirror: rec.food.recipes: Mon, Oct 18, 2004


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