RECIPE FROM "SANDY'S
(From the Houston Junior League Cookbook)
Juice and rind of 2 lemons
1-1/2 cans beef consommé
1-1/2 cups dry red wine
1/2 teaspoon pepper
2 teaspoons ground allspice
3 bay leaves, crumbled
2 teaspoons ground cloves
1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon salt
1 beef pot roast (5-6 pounds)
1/4 cup olive oil
Peel lemons with vegetable peeler and chop rind.
Make marinade by mixing consommé, wine, spices, salt, lemon juice and lemon rind in saucepan. Heat almost to boiling.
Pour over roast and refrigerate 24 hours.
The next day, let meat come to room temperature; remove meat from marinade and wipe dry.
Heat marinade to just boiling and let simmer while preparing onions and carrots.
Scrape carrots and quarter lengthwise; chop onions. Brown both in olive oil in large Dutch oven or heavy iron skillet.
Put vegetables in pan with marinade. Brown the roast quickly in the same oil.
Pour marinade over roast, and bake, covered, approximately 4 hours in 325 degree oven.
Serve on platter garnished with carrots.
Strain gravy and thicken with flour to desired consistency. (Leg of lamb or beef brisket may also be prepared by this method.)
Serves 10 to 12
Copyright 1992 The Junior League of Houston, Inc. All rights reserved.
Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.