Meat in a large portion of roast from Food Network magazine is always turns juicy and tender, thanks to the method of slow languishing, in the result of which is also a thick, juicy gravy. it meat can be served with fresh vegetables for a full dinner, even at праздничный стоl 
Time:4 hours 45 minutes Difficulty: medium Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of beef pulp tied from a shoulder blade
- 4 sliced bacon
- 2 tbsp. mushroom or vegetable broth
- 1/3 Art. brandy or brandy
- 2 tbsp. dry white wine
- 2 tbsp. l olive oil
- 2 tbsp. l flour
- 1/3 Art. tomato paste
- 1 medium sliced white onion
- 4 crushed cloves of garlic
- 1 celery stalk cut into 4 parts
- 2 bay leaves
- 12 peas of black pepper
- 4 peas of allspice
- 4 clove buds
- 4 sprigs of thyme
- 6 sprigs of parsley, plus 2 tbsp. л. chopped leaves for filing
- 700 gr. potatoes with elongated tubers (cut in half along)
- 450 gr cut in half lengthwise and then across the carrots, plus 1 tbsp. chopped
- 1/2 peeled and sliced large crescent rutabaga (approximately 450 gr.)
Recipes with similar ingredients: beef, potatoes, carrots, celery, cognac, brandy, white wine, bacon, tomato paste, onion onions, garlic, bay leaf, allspice, thyme, cloves, parsley
Recipe preparation:
- Place the wire rack in the lower third of the oven and heat it to 160 ° C. Heat the olive in a broiler butter. Salt and pepper the meat, sprinkle with flour. Put in roast and fry until brown, about 5 min. with each side. Remove from the pan.
- Put bacon, onions and chopped carrots in the roasting pan. Fry, stirring, until soft, about 5 minutes. Add tomato paste and garlic. Cook, stirring, until the paste begins squash, about 4 minutes Pour in the brandy, scraping off the adhering to bottom fried slices. Add white wine and stock, then again put the meat in the pan.
- Put on a square piece of gauze celery, laurel leaves, peas of black and allspice, cloves, twigs thyme and parsley, and dress with kitchen thread. Put the pouch in roasting pan and bring its contents to a boil. To the surface of the meat put a circle of parchment paper and cover the frypot with a lid. Put the pan in the oven and cook for 1.5 hours. Remove the roast, add rutabaga, potatoes, halves of carrots and a teaspoon of salt. Cover with parchment and a lid, put in the oven again and cook until the meat is soft, another 1.5 – 2 hours. (Temperature over the cooking thermometer should be 85 ° C). Skim the vegetables on a plate, and meat on a cutting board.
- Prepare the gravy: Remove the bag of herbs and remove fat from the allocated meat juice. Cook it with a weak boil over medium heat until the liquid evaporates halfway, about 25 minutes Salt and pepper. Put the vegetables back in gravy.
- Remove the thread from the meat, cut it with thin medallions across fibers and lay on a serving plate. Put meat around vegetables and pour it with gravy. Sprinkle the chopped dish parsley.
