* Exported from BigOven *

Marinated Beef Province Style

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/4 lb bacon
2 lb round steak
2 ea cloves garlic
2 Tbsp chopped parsley
1 pn ground cloves
1 pn allspice
3 Tbsp red wine vinegar
2 1/2 cup red wine
6 ea medium onions
6 ea medium carrots
salt & pepper to taste
3 Tbsp oil
2 Tbsp brandy
1 pn thyme
1 ea sprigs parsley
1 pn rosemary
1 ea 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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