Saturday, June 2, 2012


The original purpose of this was to make a very tough piece of meat edible, it would have been used on a cow or work cattle. It also works for venison, although you may wish to adjust the spicing.

Now it is about flavor, as beef is a lot more tender.

3 pounds of beef roast (may be a tough cut)

2 cups red wine (one you would drink)
2 cups dark beef broth (home made preferred and is important)
3 tablespoons red wine vinegar
3 tablespoons brown sugar (dark preferred but not important)
1/4 cup tomato paste (any in the fridge?)
2 cloves garlic, fine mince
1 teaspoon salt
1/2 teaspoon fresh coarse ground pepper
1 teaspoon ground clove
pinch ground ginger
2 onions thin sliced
8-10 crushed gingersnaps
2 teaspoons dry mustard
1 teaspoon Worcestershire

 Mix everything except beef as a marinade.

Put in beef and refrigerate until beef tender 2-5 days. 

Cook beef in marinade over low flame in heavy covered pot until tender.  

Cook beef in marinade over low flame in heavy covered pot until tender. 

 Serve with cranberry sauce, potato pancakes and red cabbage. (Recipes for all three will follow, although the cranberry sauce won't have pictures for a while). (3-17-12)

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G
                AF-S NIKKOR 70-300mm f4.5-5.6G
                AF-S NIKKOR 35mm F1.8G
                AF-S NIKKOR 50mm F1.4F
                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2012 Virginia L. Dyson & Warner W. Johnston  

No comments:

Post a Comment