1/4 lb. salt pork
1 1/2 lb. beef boneless chuck tip or round
1 c. dry red wine
1/2 c. water
2 garlic cloves chopped
1/2 tsp.salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves crushed
1/4 tsp. pepper
1 bay leaf
6 carrots medium cut into 1 inch pieces
2 onions medium cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread for dipping
Remove rind from salt pork- cut pork into 1/4 inch slices. Cut beef into 1 inch cubes. Fry salt pork in Dutch oven over medium heat until crisp- remove with slotted spoon. Drain on paper towels. Cook-stir beef in hot fat until brown- about 15 minutes. Drain fat. Add wine-water-garlic- salt thyme-rosemary-pepper n bay leaf. Heat to boiling- reduce heat. Cover - simmer 1 hour.
Stir in salt pork- carrots- onions with olives. Cover- simmer until beef n vegetables are tender-maybe 40 minutes. Remove bay leaf.
Sprinkle with parsley. Serve in bowls with French bread for dipping.
Salt Pork Beef Roast with Wine
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Salt Pork Beef Roast with Wine
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