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Beef Braised in Red Wine (M, KLP, TNT)
Source: Adapted from "Braised Beef in Nebbiolo Wine 'Italian Fest,'" by Antonio Carluccio
Serves: 6 to 8

2 medium size onions
2 large carrots
3 sticks celery
1kg (2-1/4 pounds) beef, topside
2 springs rosemary
100g (4 ounces) margarine
5 tbsp. olive oil
5 sage leaves
2 garlic cloves
1 litre (1-3/4 pint) dry red wine
500ml (18 fluid ounces) stock
Freshly ground pepper

Chop the onions, carrots, and celery into small cubes and put aside.

With a knife slightly flatten the piece of meat to make it easier to roll.

Place the rosemary inside roll and bind with a string. Season the joint all over with salt and pepper.

Heat the margarine and oil in a large pan, add the beef and seal well until brown all over, set aside.

Add the chopped vegetables to the pan and fry until golden. Return the beef to the pan. Add sage and garlic, wine and stock.

Cover and simmer for 1-3/4 to 2 hours.

Poster's Notes:
I used Cabarnet Sauvignon for the wine. I added 2 leeks, white part thinly sliced.

I bought top shoulder ready rolled by the butcher, didn't add rosemary springs.

I seasoned the joint only with pepper as I find koshered meats salty enough.

I used beef stock made with Osem beef soup. Any good quality dry red wine will do.

Posted by Leah Xemblonsky

Nutritional Info Per Serving: N/A