Total Time:
122 hr 30 min
15 min
120 hr
2 hr 15 min

6 to 8 servings

  • 3 pounds beef shoulder or rump
  • 2 cups red wine vinegar
  • 2 cups red wine
  • 1 teaspoon cloves
  • 5 bay leaves
  • 3 cinnamon sticks
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 onions, chopped
  • 1 medium leek, chopped
  • 3 tablespoons butter, or lard
  • 2 tablespoons lard
  • 2 tablespoons all-purpose flour
  • Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.

  • Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.

  • Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.

  • Cut the beef into slices and serve with the sauce.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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