https://www.copymethat.com/r/aF3RmWl89/beef-and-root-vegetables-braised-in-red-/
70888847
ezoYfMi
aF3RmWl89
2024-03-28 19:29:59
Beef and Root Vegetables Braised in Red Wine
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Ingredients
- 6-POUND BONELESS BEEF BOTTOM ROUND ROAST, TIED
- 6 CUPS CHICKEN STOCK (PAGE 148)
- ½ CUP DRIED PORCINI MUSHROOMS (ABOUT 1 OUNCE)
- ¼ CUP EXTRA-VIRGIN OLIVE OIL
- 2 TEASPOONS KOSHER SALT, PLUS MORE TO TASTE
- 3 OUNCES THICKLY SLICED PANCETTA, COARSELY CHOPPED
- 1 MEDIUM ONION COARSELY CHOPPED, PLUS 2 MEDIUM ONIONS CUT INTO 2-INCH CHUNKS
- 1 MEDIUM CARROT, CUT INTO CHUNKS
- 4 FRESH BAY LEAVES
- 2 SPRIGS FRESH ROSEMARY
- 2 SPRIGS FRESH SAGE
- ONE 6-OUNCE CAN TOMATO PASTE
- ONE 750ML BOTTLE DRY RED ITALIAN WINE
- 2 POUNDS RUTABAGA OR TURNIPS, PEELED AND CUT INTO 1-TO-2-INCH CHUNKS
Steps
Directions at lidiasitaly.com
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