Pot roast with sweet wine
Pot roast with sweet wine
Ingredients for 6 people
2 pounds beef tied to roll (the rump)
1/2 cup. Olive oil
3 cups. Mavrodaphne
3 tbsp balsamic vinegar
1/2 liter beef broth
12 onions for stew
12 turnips
2 large carrots sliced
1 tbsp raw brown sugar
1 tbsp cornflour
Salt, pepper, allspice, coriander
Fresh Rosemary
Process
Salt and pepper and spices to roll in and put fresh rosemary. The brown oil. Add the wine and balsamic, add a little broth let the meat is cooked in the pot. Each time you finish the broth, add a little more hot broth until cooked meat, we estimate around 2 hours over medium heat.
In nonstick skillet sauté the vegetables, glazed with sugar, spices and add the last half hour in the pot roast. In the end we get the sauce and thicken with corn flaaour. Serve the rolls into slices with vegetables and sauce. |
