Title: DailyInBox: The Recipe File
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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
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Meat and Poultry:
Pot Roast in Red Wine
from
River
Road Recipes...
The Textbook of Louisiana Cuisine
INGREDIENTS:
Small pot roast or 1-1/2 pounds beef, cubed
1 large white onion, sliced
Red wine to cover
4 tablespoons shortening
4 tablespoons flour
1/2 cup hot water
2 beef bouillon cubes
1/2 teaspoon garlic purée
1/2 teaspoon rosemary
1/2 teaspoon ground thyme
Salt and pepper to taste
4 large carrots
TO PREPARE:
Marinate the meat overnight in red wine to
cover, to which is added the onion. Remove meat from marinade, drain
onion rings and save with the wine. Brown meat in shortening.
Remove meat. Make a roux by adding the flour to the shortening and
stirring until it is dark brown. Add onion rings. Cook until
soft. Add wine from marinade. Add 1/2 cup hot water in which
2 beef bouillon cubes have been dissolved. (More water may be added
if necessary.) Season with garlic purée, rosemary, ground
thyme, salt and pepper. Put beef back in gravy. Add carrots
which have been scraped and cut into chunks. Simmer tightly covered
for at least 3 hours or until meat is tender.
SERVES 6
Copyright 1959 The Junior League of Baton Rouge,
Inc. All rights reserved.
Visit The Junior
League of Baton Rouge web site to purchase copies of River
Road Recipes and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of River Road Recipes,
are returned to the community.
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