Ingredients: |
Ingredients: 3-4 pound Eye Round or Rump Roast
Marinade: 2 cups of dry red wine, ½ cup red wine vinegar, 1 thinly sliced onion, 6 peppercorns or cloves, and 2 bay leaves. Bring to a simmer and turn off heat. Allow to cool.
1 chopped onion, 2 chopped carrots, 6 cloves of garlic, smashed
1 tablespoon of sugar
1 cup of beef broth
Flour in a wide shallow bowl
Lemon juice/apple cider vinegar, honey, and ½ cup yellow raisins for finishing the dish
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Directions: |
Directions:Prick holes all over the meat and place in a gallon bag. Pour the marinade over the meat and seal. Place the gallon bag in a large bowl and put in the refrigerator for 3-4 days, turning daily.
Pour the meat into a colander with a big bowl underneath. Pat dry the meat and season all over with salt and pepper. Add the marinated onions to the marinade and set aside.
Dredge the seasoned meat all over with the flour and start browning in a hot Dutch oven with 1 tablespoon of canola oil in it. Brown all sides well. Remove the meat and add the onion, carrots, and garlic. Sweat for a couple of minutes. Add the reserved marinade and the beef broth. The liquid should come about 1/3-1/2 way up the meat. Add the sugar and bring to a boil. Place in a 325 oven for 2 hours. Remove meat to a cutting board to rest. Scoop out all the vegetables with a slotted spoon. Add about a tablespoon of the lemon juice, the honey, and the raisins to the sauce. Reduce a little to thicken. Taste and adjust if necessary. Slice meat about ½ inch thick against the grain and top with sauce. |
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