1 pound beef top round |
1 pound beef cheeks |
1 pound beef shoulder |
1/2 pound slab bacon -- cut 1/2 inch lardons |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
4 medium celery ribs -- cut into 1/2 inch dice |
4 medium carrots -- cut into 1/2 inch dice |
2 medium Onions -- cut into 1/2 inch dice |
1 medium garlic head -- top sliced off |
1 medium orange -- in wide pieces , zest of |
1 teaspoon cinnamon |
1 medium bouquet garni |
4 cups flour |
2 cups water |
=== marinade === |
1 medium celery rib -- chopped 1/4 inch dice |
1 medium Onion -- chopped 1/4 inch dice |
1 medium carrot -- chopped 1/4 inch dice |
4 pieces bay leaves |
4 cups dry red wine |
1/4 cup brandy |
4 cloves garlic |
1 pound beef top round |
1 pound beef cheeks |
1 pound beef shoulder |
1/2 pound slab bacon -- cut 1/2 inch lardons |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
4 medium celery ribs -- cut into 1/2 inch dice |
4 medium carrots -- cut into 1/2 inch dice |
2 medium Onions -- cut into 1/2 inch dice |
1 medium garlic head -- top sliced off |
1 medium orange -- in wide pieces , zest of |
1 teaspoon cinnamon |
1 medium bouquet garni |
4 cups flour |
2 cups water |
=== marinade === |
1 medium celery rib -- chopped 1/4 inch dice |
1 medium Onion -- chopped 1/4 inch dice |
1 medium carrot -- chopped 1/4 inch dice |
4 pieces bay leaves |
4 cups dry red wine |
1/4 cup brandy |
4 cloves garlic |
