| Ingredients:
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11 LB US Choice Flat Bottom Round
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1/2 LB Onions, diced
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¼ LB Carrots, diced
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¼ LB Celery, diced
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1.5 C Red wine
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6 ozs. California Red Tomato Puree
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5 ozs. Flour
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As needed Vegetable oil
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TT Salt & Pepper
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1 each Sachet bag containing: bay leaf, thyme, peppercorns, garlic & parsley
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3 Qts. Beef stock made with Haserot Gold Label Roasted Beef Base
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Instructions:
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Season beef with salt and pepper, sear in oil and remove.
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Add mirepoix vegetables and sauté to brown.
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Add flour and cook 3-4 minutes without burning, then add tomato puree and cook until dry.
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Return beef.
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Add wine, stock, and sachet, bring to boil, reduce to simmer.
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Cover and braise until fork tender.
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To serve, allow beef to rest and set up, slice and surround with steamed root vegetables.
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Strain and adjust seasoning and consistency of braising liquid to sauce nappe.
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SERVES: 20 |