-- Thickener (3)
- Preheat oven to 325°F/160°C.
- Trim the BEEF of any excess fat. Fry in Oil and
Butter until nicely browned on all sides, being careful not to
burn the butter. See Note-4 for details.
- Chop ONIONS coarse. Crush Garlic with the side of your
prep knife. Load them into your Dutch oven along with Beef and
all Seasoning items.
- Bring to a boil on the stove top, then cover the pot with aluminum foil
and fit the lid over it (the foil makes a good seal and is less messy
than "authentic" methods were). Slip it into the preheated oven and leave
it there for 3 hours for round, 2-3/4 hours for chuck.
- Meanwhile cut CARROTS into largish chunks and do the same with
TURNIP and PARSNIPS. Mix.
- When Beef is done, remove it from the pot and let get cold (so
you can slice it).
- Strain the liquid, discarding all solids and de-fat it using your
gravy separator. Clean the pot and add Root Vegetables, and more
Wine and Water as needed to cover. Bring to a boil and simmer
until the carrots are cooked all the way through. The Parsnips and Turnips
will be very soft.
- When Beef is thoroughly cold you can slice it neatly with a razor
sharp slicing knife. Slice across the grain so it isn't stringy and
arrange on an oven-proof serving platter.
- Strain the Vegetables from the sauce and arrange them with the
beef. You should have at least 1-1/2 cups of sauce. If not - more wine
- In a small pan sufficient to hold the sauce, heat the Butter and
stir in the Flour. Fry stirring over moderate heat until the
flour is well incorporated and threatens to color. Then stir in, little by
little some cold water until you have a smooth paste. Then stir in,
starting with small amounts, the sauce, adding more when what you have is
smooth. Finally bring to a simmer and simmer stirring a few minutes until
sauce is thickened. It should not be too thick, it should pour smoothly -
adjust liquid if needed.
- Reheat the meat and vegetables in the oven. Pour hot sauce over and
serve - see Note-5 for alternative.