Beef, Roman-Jewish Style Recipe
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Ingredients : Beef, Roman-Jewish Style Recipe
2 lb Boneless beef pot roast, cut into 1" cubes
4 tbsp Olive oil
3 Garlic cloves, chopped fine
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup Beef soup stock, fresh or canned
1/2 cup Dry red wine
2 cup Italian Tomato Sauce, see * Note
* Note: See the "Italian Tomato Sauce" recipe which is included in this
collection.
In a large frying pan brown the meat pieces very well in the olive oil
and garlic. You may have to do this in two or three batches. See hint
below.
Place the meat in a suitable stove-top covered casserole and add the
remaining ingredients. Simmer, covered, until the meat is very tender,
about 2 hours. You may have to add some water to the pot now and then.
Do not let this dish dry out.
This can be served in a bowl with a great deal of bread or with pasta.
This recipe serves 6.
Hint: When browning meats use a very heavy frying pan and small
batches of meat. If you put all the meat in a thin pan at once the little
heat available in the thin metal of the pan will be absorbed quickly and
you cannot sear the meat, only slowly cook it, thus toughening the meat.
Proper browning means that you sear the meat quickly, thus sealing in
the flavorful juices and coloring the natural sugar that is in the meat.
Comments: The Jewish ghetto in Rome, a place you must visit, still has
a few restaurants that serve food that has been typical of these people
for the last few hundred years.
You will find kosher bakers and kosher butchers. And you will find a
few dishes like this one.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-16-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1995
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Per Serving (excluding unknown items): 96 Calories; 9g Fat (95.5% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 0 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00
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