*  Exported from  MasterCook  *
 
                       MARINATED BEEF PROVINCE STYLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Meats
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Bacon
    2       lb           Round steak
    2                    Cloves garlic
    2       T            Chopped parsley
    1       pn           Ground cloves
    1       pn           Allspice
    3       T            Red wine vinegar
    2 1/2   c            Red wine
    6                    Medium onions
    6                    Medium carrots
                         Salt & pepper to taste
    3       T            Oil
    2       T            Brandy
    1       pn           Thyme
    1                    Sprigs parsley
    1       pn           Rosemary
    1                    Small orange
 
   Cut meat into 2 inch cubes.  Dice the bacon.  Skin and
   crush the garlic, using the tip of a firm knife, in a
   pinch of salt on the chopping board, or  use a garlic
   press;   blend with the chopped  parsley,  cloves,
   and allspice. Put  the meat into a dish,  and add the
   wine vinegar,  wine,  and garlic spice  mixture.
     Peel  and  thinly slice one third of  the  onions
   and carrots,  add to the marinade with a little salt
   and pepper.   Leave for at least 12 hours turning
   occasionally. Peel the remaining onions and carrots,
   quarter the onions but leave the carrots  whole.
     Heat the oil in a large heavy skillet,  fry the
   diced bacon  and  quartered  onions  until golden
   brown,  and  spoon  into  a casserole.
   Remove  the meat from the marinade,  drain well.
     Brown meat in the oil remaining  in the pan and add
   to the onions.   Pour the marinade  liquid and
   vegetables into the skillet and stir well to absorb
   the last of  the oil.  Add the whole carrots, brandy,
   and herbs. Cut  the zest from the orange and squeeze a
   little orange juice and  add this and the zest to the
   sauce.  Season the sauce with a little salt and
   pepper.  Pour over the meat and onions, cover the
   casserole. Cook  in  the  center of a slow (350 d F)
   for 2 1/4  hours.   To  serve, remove  the  garni.
     This dish is particularly good  when  served  with
   spaghetti, macaroni, or noodles, topped with butter,
   grated cheese and a little chopped parsley.
  
 
 
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