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18 servings
Ingredients:
6 pounds chuck roast, cut into large chunks1/2 cup olive oil1 teaspoon white sugar6 pounds small white onions, cleaned and scored1 (6 ounce) can tomato paste1/2 cup red wine1/2 cup red wine vinegar6 cloves garlic1 teaspoon whole pickling spices1 bay leaf1 cinnamon stick1/2 teaspoon dried rosemarysalt and pepper to taste
Instructions:
In a large soup pot, cook beef in oil until beef is browned.Remove beef, and set aside.Mix sugar into the drippings, add onions, and cook until golden.Remove onions from pan.Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.
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