Ingredients Jump to Instructions ↓

  1. 3 1/2 lb Top, eye or bottom round -beef Marinade:

  2. 1 c Red wine

  3. 1/4 c Vegetable oil

  4. 2 tb Worcestershire or soy sauce

  5. 1 Onion, finely chopped

  6. 1 Clove garlic, finely chopped

  7. 2 Carrots, finely chopped

  8. 2 Stalks celery, finely -chopped

  9. 3 Sprigs parsley

  10. 1/2 ts Thyme

  11. 1 Bay leaf

  12. 1 ts Peppercorns The meat will be so tender you can cut it with a fork. Soak the clay pot in cold water for 10 minutes. Tie the beef with string in four places so that it will retain its shape as it cooks. Combine all the marinade ingredients in the clay pot. Marinate the beef for at least

  13. 24 hours, turning the beef several times. Add sufficient water or beef broth to the marinade to cover

  14. 3/4 of the height of the beef. Place the pot in a cold oven. Adjust the heat to

  15. 450 degrees F. Bake for 1 1/2 hours. Serve with horseradish.

Instructions Jump to Ingredients ↑

  1. Posted by Stephen Ceideburg From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.


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