- 1 [8 3/4 pounds / 4 kg] piece braising beef [ask your butcher]
- 1/2 cup [125 ml] oil
- 2 1/2 ounces [71 ml] chopped celery
- 10 1/2 ounces [330 ml] chopped carrots
- 8 3/4 ounces [270 ml] chopped onions
- 1/3 cup [80 ml] all-purpose flour
- 1 teaspoon [5 ml] dry mustard
- 16 cups [4 L] brown sauce basis
- 2 1/2 cups [625 ml] stewed tomatoes
- 2 garlic cloves, chopped
- 2 bay leaves
- Salt and pepper, to taste
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- Brown beef in hot oil.
- Add celery, carrots and onions; saute until lightly browned.
- Sprinkle with flour and dry mustard, already mixed together.
- Soak with brown fond.
- Add tomatoes, garlic, bay leaves, salt and pepper.
- Bake, covered, in a 350°F [180°C] oven for approximately 3 hours.
- Sprinkle with coooking juices every once in a while.
- Take beef out of pan.
- Strain juice; remove fat.
- Pour sauce over beef and cut to serve.
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