Thursday, April 5, 2012


Medium size roast beef or beef roll
5 onions cut into quarters
5 cloves of garlic, whole
2-4 bay leaves
1/2 cup vegetable stock, chicken stock or water
2 tbsps. vinegar, or juice of 1 lemon
1 tbsp. brown sugar
1/2 cup red wine
dash of salt
3 tbsps. ketchup
1/2 cup raisins
8 potatoes, cut into 1/8'ths
Brown meat, then add and brown onions and garlic. Add bay leaves and 1/2 cup vegetable or chicken stock (or soup mix & water) or water to cover the bottom of the pot. Cover and simmer (low heat) for 1 hour. (Turn now and then).
Add cut-up potatoes. Add 2 tbsps. vinegar or juice of 1 lemon, 1 tbsp. brown sugar, and 1/2 cup red wine. Cook for 1 hour.
Add a little salt, 3 tbsps. ketchup, 1/2 cup raisins. Cook for 1/2 hour or until tender beyond a doubt.
Serving Suggestions:
Remove meat from sauce when it becomes cold the next day. Slice to individual portions. When sauce cools, remove the fat and heat before serving

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