Beef Ragout
Because it requires great deals of pepper, this is an old Italian meal called a peposo.
If you double the meal, double the cooking time – 24 hours rather of 12.
2 1/2 pounds lean stewing beef, cut into 2-inch cubes
12 whole cloves garlic, peeled
2 to 3 tablespoons recently divided (not ground) black pepper
4 cups canned diced tomatoes in juice (3 14 1/2 ounce cans).
1 cup hearty red gewurztraminer, such as red white wine.
1/2 cup sliced fresh basil leaves.
Salt to taste.
Preheat oven to 275 degrees F.
Place beefLocation garlic, pepper, tomatoes, white wine and red white wine in a heavy pot, ideally ceramic preferably enamel. Cover securely, area in oven and bake for 12 hours. It takes exactly 12 hours for the meat to break down and the pepper to mellow.
6 parts.
Per serving: calories: 414 (46% from protein, 16% from carbohydrate, 38% from fat); protein: 50 grams; total fat: 17.1 grams; hydrogenated fat: 6.5 grams; cholesterol: 124 mg; salt: 742 mg; carbohydrate: 10.2 grams; dietary fiber: 1.8 grams.
Exchanges: 11/2 vegetable, 1/2 fat, 6 meat.
Preheat oven to 275 degrees F.
Place beefLocation location, pepper, tomatoes, wine and red wine in red wine heavy pot, preferably ceramic ideally enamelPreferably It takes specifically 12 hours for the meat to fall apart and the pepper to mellow.
Preheat oven to 275 degrees F.
Place beefLocation location, pepper, tomatoes, wine and red wine in white wine heavy pot, preferably ceramic ideally enamelPreferably It takes specifically 12 hours for the meat to fall apart and the pepper to mellow.
Preheat oven to 275 degrees F.
Place beefLocation location, pepper, tomatoes, wine and white wine in red wine heavy pot, preferably ceramic ideally enamelPreferably It takes specifically 12 hours for the meat to fall apart and the pepper to mellow.
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