- 1 [8 3/4-pound / 4-kg] piece braising beef
- 1/2 cup [125 mL] oil
- 2 1/2 ounces [75 mL] chopped celery
- 10 1/2 ounces [325 mL] chopped carrots
- 8 3/4 ounces [440 mL] chopped onions
- 1/3 cup [45 g] all-purpose flour
- 1 teaspoon [5 mL] dry mustard
- 16 cups [4 L] basic brown sauce
- 2 1/2 cups [625 mL] stewed tomatoes
- 2 cloves garlic, chopped
- 2 bay leaves
- Salt and pepper, to taste
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- Peheat oven to 350°F [180°C].
- Brown beef into hot oil.
- Stir in chopped celery, carrots and onions until lightly browned.
- Sprinkle all over with already mixed together flour and dry mustard.
- Stir in brown sauce.
- Mix in stewed tomatoes, chopped garlic and bay leaves; salt and pepper.
- Bake covered into preheated oven, for approximately 3 hours, basting with coooking juices every once in a while.
- Transfer beef onto a serving plate.
- Strain cooking juice then remove fat.
- Pour sauce over beef, slice and serve.
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