Old Fashioned Meat Loaf
Oxtail Ragout

Beef Soup

Beef Stroganoff

French Pot Roast of Beef

Meat Balls

Meat Dolmathes

Mother's Day Roast Beef  

Yield: 8-10 Servings

Electric crock pot
4 pound piece chuck shoulder
Black pepper
1 medium onion, chopped fine (food processor)
1 large carrot, chopped fine (food processor)
2 cloves garlic, chopped fine (food processor)
2 cups red table wine
1 cup water
1/8 teaspoon ground allspice
2 whole cloves
1 large bay leaf
2-3 tarragon leaves, or 2 teaspoon dried
1/3 cup ketchup
Kosher salt
1 tablespoon granulated sugar

1. Sprinkle the meat with black pepper, rubbing it in with your fingers.
2. Combine the remaining ingredients in the crock pot, reserving the salt and sugar. Marinate the meat overnight in the refrigerator.
3. Remove meat from marinade. Pat dry with paper toweling. Sprinkle Kosher salt and sugar on both sides. Brown the meat quickly over high heat in a skillet. Return it to the crock pot. Turn the control to high. Cover. Cook 5-6 hours, or until tender. Remove meat to cool on a platter for easy slicing. Slice and pour the hot gravy over to serve. (Best made a day in advance and reheated)
4. Parsnips, potatoes, turnips, boiler onions and new potatoes are all good choices to accompany this hearty meat stew.

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Food Protection Manager Certification Examination Exp. 9/14/2015