Recipe#1513

Title: Boeuf En Daube

Newsgroups: rec.food.recipes 
 From: jojo@leland.Stanford.EDU (Joanne Spetz) 
 Subject: Boeuf en Daube 
 Message-ID: <2i8taa$mel@nntp2.Stanford.EDU 
 Date: 27 Jan 1994 17:23:22 GMT 

4 lb pot roast
 salt & pepper
 1 clove garlic, crushed
 2 lg onions, sliced
 1 c sliced celery
 2 sliced carrots
 1/4 c chopped parsley
 2 tsp salt
 8 whole peppercorns
 1/2 c red wine vinegar
 1 c dry red wine
 10.5 oz condensed beef broth
 1/4 c butter
 1/2 cup tomato puree
 1 T cornstarch
 Sprinkle roast with salt and pepper.  Rub with garlic.  Place the
 roast in a bowl and add onions, celery, carrots, parsley, salt,
 peppercorns, vinegar, wine, and broth.  Cover and let stand at room
 temperature for two hours.  Drain and reserve the marinade.
 Heat butter in a Dutch oven.  Brown the beef on all sides.  Add
 the marinade and bring to a boil.  Simmer for 2 to 2.5 hours.
 Remove roast to platter.  Skim excess fat.  Mix the tomato puree
 and cornstarch and stir into pan juices.  Stir over low heat until
 the sauce bubbles and thickens.  Serve sauce with roast.