View previous topic View next topic Go down


Post  justmecookin on Tue Oct 19, 2010 11:28 am


4 to 5 pounds beef roast
1-1/2 tablespoons salt
3 tablespoons minced onion
1 teaspoon cracked black pepper
1 crumbled bay leaves
3 whole cloves
1 cup red wine vinegar
2 cups water
2 tablespoons Mazola Vegetable Plus Oil
1 tablespoon arrowroot
2 tablespoons sugar
6 gingersnaps, crushed
1/2 cup red wine

Place roast in a large bowl or container. Combine salt, onions, cracked black pepper, crumbled bay leaf, whole cloves, red wine vinegar and water and pour over roast. Cover and refrigerate, turning occasionally, for at least 8 hours.

Remove roast from marinade; dry. Heat oil in large skillet. Add roast; browning on all sides. Place meat in roasting pan. Strain marinade; discarding solids. Whisk arrowroot into liquid and add to drippings in skillet. Cook until thick and smooth, stirring constantly. Add sugar, crushed gingersnaps, sugar and wine and cook until creamy. Pour over meat.

Roast at 350 for 2 hours or until meat is done. Baste meat frequently. Remove meat from roaster; let rest 5 minutes and slice. Serve with sauce. Makes 8 servings


Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile

Back to top Go down

View previous topic View next topic Back to top

Permissions in this forum:
You cannot reply to topics in this forum