Meat
and Poultry:
Spiced
Beef
from
the Houston Junior
League Cookbook
INGREDIENTS:
Juice
and rind of 2 lemons
1-1/2
cans beef consommé
1-1/2
cups dry red wine
1/2
teaspoon pepper
2
teaspoons ground allspice
3
bay leaves, crumbled
2
teaspoons ground cloves
1
teaspoon sage
1/2
teaspoon thyme
1
teaspoon salt
1
beef pot roast (5-6 pounds)
2
onions
6
carrots
1/4
cup olive oil
TO
PREPARE:
Peel lemons with vegetable
peeler and chop rind. Make marinade by mixing consommé, wine,
spices, salt, lemon juice and lemon rind in saucepan. Heat almost
to boiling. Pour over roast and refrigerate 24 hours. The next
day, let meat come to room temperature; remove meat from marinade and wipe
dry. Heat marinade to just boiling and let simmer while preparing
onions and carrots. Scrape carrots and quarter lengthwise; chop onions.
Brown both in olive oil in large Dutch oven or heavy iron skillet.
Put vegetables in pan with marinade. Brown the roast quickly in the
same oil. Pour marinade over roast, and bake, covered, approximately
4 hours in 325 degree oven. Serve on platter garnished with carrots.
Strain gravy and thicken with flour to desired consistency. (Leg
of lamb or beef brisket may also be prepared by this method.)
SERVES
10 to 12
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
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 the Houston
Junior League Cookbook, are returned to the community.
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