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*2 Tsp. [[salt]]
 
*2 Tsp. [[salt]]
 
*1/8 Tsp. [[pepper]]
 
*1/8 Tsp. [[pepper]]
*2 [[onions]], Sliced
+
*2 [[onion]]s, Sliced
*1 [[clove garlic]], Diced
+
*1 [[garlic|clove garlic]], Diced
 
*1/2 C. [[brown sugar]]
 
*1/2 C. [[brown sugar]]
 
*1/2 C. [[red wine]] or [[vinegar]]
 
*1/2 C. [[red wine]] or [[vinegar]]
*4 [[bay leaves]]
+
*4 [[bay leaf|bay leaves]]
   
Combine Spices With [[salt]] And [[pepper]] And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add [[Onion]], [[garlic]] AndBrown [[sugar]] Dissolved in Wine And [[bay leaves]]. Cover SecurelyAnd Simmer Over Low Heat at Least 1 Hour. Thicken Juice With 1To 3 Teaspoons [[cornstarch]] Dissolved in 1/4 Cup [[water]].
+
Combine Spices With [[salt]] And [[pepper]] And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add [[Onion]], [[garlic]] AndBrown [[granulated sugar|sugar]] Dissolved in Wine And [[bay leaf|bay leaves]]. Cover SecurelyAnd Simmer Over Low Heat at Least 1 Hour. Thicken Juice With 1To 3 Teaspoons [[cornstarch]] Dissolved in 1/4 Cup [[water]].
   
 
==contributed by ==
 
==contributed by ==

Revision as of 23:03, May 17, 2010

Ingredients

Beef Pot Roast, Chuck Or Brisket (4 Lb.)

Combine Spices With salt And pepper And Rub Into Meat.Brown in 2 Tablespoons Fat on All Sides. Add Onion, garlic AndBrown sugar Dissolved in Wine And bay leaves. Cover SecurelyAnd Simmer Over Low Heat at Least 1 Hour. Thicken Juice With 1To 3 Teaspoons cornstarch Dissolved in 1/4 Cup water.

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