|View single post by javal1|
|Posted: Tue Feb 17th, 2009 07:01 pm||
|Laurie and I made this for the first time yesterday. Wow, can't tell you how good it was:
8 cloves garlic
2 to 3 pd. beef chuck or round roast cut into 1 inch cubes
1 large onion
1 large carrot cut into 1/4 inch slices
Salt and Pepper
1 tbs. Sherry or Wine vinegar
1 cup red wine
1/2 tsp. fresh tyme or pinch of dried tyme
1 bay leaf
parsley for garnish
1) Peel and mince 6 of the garlic cloves. Combine those with all other ingredients and refrigirate for 1 hour covered.
2) Place in large saucepan. Bring to boil. Reduce heat to simmer and cover. Cook 1 and 1/2 hours. Uncover and boil a few minutes to reduce liquid. Peel and mince remaining garlic, add and cook 5 more minutes.
3) Serve over buttered noodles, rice, or good, thick crusty bread.
Probably enough for 5 or 6 people. But I gotta tell ya, we're only two people, and there's none left. It was so damn good we made pigs out of ourselves.
Tonight, it's Haluski (google it).