BH&G 3454
From
Dave Drum@1:3634/12 to
All on Wed Jul 28 05:55:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Beef w/Red Wine Sauce
Categories: Beef, Pork, Herbs, Wine, Vegetables
Yield: 6 Servings
4 oz Pancetta; diced
2 tb Olive oil
2 1/2 lb Boneless sirloin tip roast
1/2 ts Salt
1/4 ts Fresh ground black pepper
2 md Carrots; chopped
1 lg Onion; chopped
1/2 c Chopped celery
1 md Red bell pepper; seeded,
- chopped
2 cl Garlic; minced
3/4 c Dry red wine
28 oz Can Italian-style whole
- peeled tomatoes in puree;
- cut up
1 tb Tomato paste
2 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 ts Snipped fresh oregano
+=OR=+
1/4 ts Dried oregano, crushed
1 Bay leaf
1/4 c Whipping cream
In a 4 to 6 quart Dutch oven cook pancetta over medium
heat until crisp. Using a slotted spoon, remove pancetta
and set aside. Reserve any drippings in pan. Add olive
oil to pan. Add meat and brown on both sides in hot oil,
about 10 minutes. Sprinkle with salt and pepper. Transfer
meat to a plate; reserve drippings in pan.
Add carrots, onion, celery, sweet pepper, and garlic to
pan. Cook and stir for 10 minutes or until light brown.
Add the wine, scraping the bottom of the pan with a
wooden spoon. Simmer the wine for 1 minute. Stir in
undrained tomatoes, tomato paste, basil, and oregano.
Return beef to pot and add the bay leaf.
Cover the pan and reduce heat to low. Simmer about 1-1/2
hours or until the beef is tender. Remove beef from pan
and let stand while preparing sauce. For sauce, simmer
tomato mixture, uncovered, until mixture measures about
4 1/2 cups (about 12 minutes). Stir in cream. Serve beef
with sauce. Sprinkle with pancetta.
FROM THE TEST KITCHEN: Leftover sauce can be covered and
stored in the refrigerator up to 3 days. Serve with
cooked polenta or pasta.
Makes: 6 servings
Better Homes & Gardens | February 2017
MM Format by Dave Drum - 22 February 2017
Uncle Dirty Dave's Archives
MMMMM
... I'm out of bed and dressed, what more do you want?
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