Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------------MAIN DISH---------------------------------
2 lb Beef Shoulder, 1 1/2" thick 3 ea LARGE CLOVES GARLIC
3 tb OLIVE OIL 2 ea BAY LEAVES
1 1/2 c FINELY CHOPPED ONION 14 oz TOMATOES, CANNED
1 1/2 c FINELY CHOPPED CARROTS 1 ds SALT
1 1/2 c FINELY CHOPPED CELERY 1 ds PEPPER

----------------------------FOR THE FIRST NIGHT----------------------------
4 ea LARGE BAKING POTATOES

----------------------------FOR THE SECOND NIGHT----------------------------
1 lb TUBULAR MACARONI

TO BROWN THE MEAT, UNDER BROILER PLACE ON RACK ABOUT 7" FROM HEAT. BROIL
UNTIL WELL BROWNED ON EACH SIDE. PLACE BROWNED MEAT IN A SHALLOW BAKING
DISH. TILT BROILER PAN UNTIL JUICES RUN TO CORNER. SPOON OFF FAT. ADD A
FEW TABLESPOONS OF WATER TO PAN AND SCRAPE ANY BROWNED BITS INTO JUICE.
POUR MIXTURE OVER MEAT. IN A LARGE SKILLET, HEAT OLIVE OIL AND SAUTE
ONIONS, CARROTS, AND CELERY TOGETHER UNTIL TENDER, ABOUT 10 MINUTES. ADD
GARLIC AND SAUTE 1 MINUTE MORE. LIFT MEAT AND TUCK A BAY LEAF AND HALF THE
VEGETABLES UNDERNEATH. PLACE THE OTHER VEGETABLES AND BAY LEAF ON TOP AND
AROUND SIDES OF MEAT. POUR CHOPPED TOMATOES OVER AND AROUND MEAT. COVER
SNUGLY WITH FOIL AND PLACE IN PREHEATED 350 DEG F OVEN FOR 2 HOURS, OR
UNTIL MEAT IS VERY TENDER. CHECK WITH A FORK AFTER 1 1/2 HOURS. WHEN MET
IS TENDER, SCRAPE OFF VEGETABLES FROM MEAT AND PLACE MEAT ON PLATTER. POUR
ALL JUICES INTO A LARGE BOWL. ALLOW FAT TO SURFACE, THEN SKIM OFF. (FREEZE
MEAT AND JUICES AT THIS POINT IF YOU WISH TO SERVE AT A LATER DATE. THAW
TO COLD ROOM TEMPERATURE TO CONTINUE.) IN A BLENDER, PUREE HALF THE
VEGETABLES AND JUICES. MIX PUREE WITH REMAINING VEGETABLES.
FOR THE FIRST NIGHT, SLICE ABOUT 2/3 RD'S TO 3/4 S OF THE MEAT 1/4" THICK.
REHEAT ALONG WITH HALF THE SAUCE, IN THE OVEN, MICROWAVE OR ON TOP THE
STOVE. SERVE MEAT, ON SIDE THE SIDE OF A BAKED POTATO, WITH SAUCE ON TOP.
SERVE WITH LARGE PORTION OF GREEN VEGETABLES. FOR THE SECOND NIGHT, CUT
REMAINING MEAT INTO 1/4" CUBES. SIMMER FOR 20 MINUTES WITH REMAINING
SAUCE. ADD A LITTLE TOMATO PUREE IF DESIRED. RESEASON WITH RED PEPPER
FLAKES. SERVE ON MACARONI COOKED ACCORDING TO PACKAGE DIRECTIONS.

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