Beef in Wine
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
1 4lb Beef Rump Roast
2 Tbs Oil
1 Large Onion, Sliced
2 Stalks Celery
2 Large Carrots, Peeled And Sliced
¼ Cup Minced Parsley
1½ Tsp Grated Orange Peel
2 Large Cloves Garlic, Minced
1½ Tsp Crumbled Dry Thyme
1 Tsp Salt
½ Tsp Pepper
¼ Tsp Nutmeg
1 Cup Dry Red Wine
2 Cups Beef Stock
¼ Cup Brandy
16-20 Small Onions, Peeled
6 Carrots, Peeled And Quartered
1 Tbs Cornstarch
3 Tbsp Madeira Or Sherry
1 Cup Shelled And Chopped Pistachio Nuts

Brown beef in oil in large pot, turning meat to brown all sides. Pour off excess drippings and add sliced onion, celery, carrots, parsley, orange peel, garlic, spices and wine. Bring to a boil and boil vigorously until liquid is reduced by half. Add broth, bring to a boil and add brandy. Cover and simmer 3 to 4 hours or until meat is fork tender. Add onions and quartered carrots for the last 30 minutes of cooking.

Remove meat, onions and carrots to a warm serving platter. Discard remaining vegetables. Blend together cornstarch and madeira until smooth. Add to sauce and boil one minute until thickened. Stir in chopped pistachio nuts. Spoon a little sauce over meat if desired and put remaining sauce into a bowl and serve.

Toni Hendrix