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Beef Braised in Red Wine

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  4 Hours 45 Minutes
  Makes 6 servings
For Marinade:
2 cups dry red wine, preferably Barolo or Barbaresco
2 carrots, chopped
1 medium onion, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig rosemary, or 1 teaspoon dried
2 whole cloves
For Beef:
3 pounds bottom round or rump roast of beef
2 tablespoons olive oil
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt
TO MAKE MARINADE: In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate. Marinate the meat, turning it every half hour for at least 2 hours.

FOR BEEF: Remove the beef from the marinade and pat it dry with paper towels. Save the marinade. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.

Pour the marinade into the pot with the beef. Add the beef broth. Cover the pan and simmer for 2 1/2 hours, adding more water or stock, if necessary. Stir in the tomato paste and season with salt. Simmer 30 minutes more.

To serve, slice the beef and spoon the sauce on top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 540
Fat. Total: 35g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 537mg
% Cal. from Fat: 58%
Cholesterol: 145mg
Protein: 47g
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