Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------DEIDRE-ANNE PENROD--FGGT98B---------------------
2 c Vinegar
2 c Water

--------------------------MARINADE-------------------------------
1 tb Salt
1 ts Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves; small
1/4 c Clery Leaf; green
2 tb Garlic; crushed
1/3 c Carrots
3/4 c Carrots; sliced
1/4 c Celery
6 lb Beef; bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch

1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all
the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade
to cover the Meat. It sbould be kept in the refrigerator about 3 to 4
days for pickling, and turned once a day. Remove tbe Meat from tbe
Marinade, place in a roasting pan with tbe Bacon Drippings, and sear
well on all sides. 4. Place the Marinade and the Wine, Beef Stock,
Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a
boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve
Meat in a warm place till ready to carve. Strain the Gravy and reduce
to 3 1/2 cups, add diluted Starch, continuously stirring while
bringing to a boil. Adjust Seasonlng and serve Gravy with carved
Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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