*  Exported from  MasterCook  *
 
                         ROMERTOPF BEEF IN RED WINE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Onions -- sliced
    4       md           Carrots, peeled -- sliced
      1/4                " thick
    1       c            Ham -- julienned
    3       lb           Beef chuck -- cut in 1″
                         Cubes and
    3                    Cloves garlic -- minced
    1       t            Thyme -- dried
      1/2   ts           Rosemary -- crumbled
      1/2   ts           Marjoram
    1                    Bay leaf
    1       tb           Salt
      1/4   c            Brandy
    1 1/2   c            Red wine
    1       cn           (1 lb)
                         W/ liquid
                         Tomatoes, canned -- chopped
 
   Combine all ingrediants except tomatoes in large bowl.
   Refrigerate covered 2-3 hours.
   
   Soak top and bottom of a 3 1/4 quart (3.25 L) clay
   cooker in cold water about 15 minutes and drain.
   
   Transfer beef mixture to cooker.  Add tomatoes with
   liquid.
   
   Place covered cooker in cold oven.  Set oven at 425
   F/220C. Bake, stirring once or twice, until beef and
   carrots are tender, 2 1/2 to 3 hours.
   
   Recipe By     : Clay Pot Cookery, Editors of Consumer
   Guide
   
   From:                                 Date: 05/27
  
 
 
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