Rub a whole bolar with a little mustard and place on a piece of foil large enough to securely, but loosely, wrap it completely. I do this in the baking dish. Before wrapping shake over the beef one packet of French Onion soup mix and pour 1/2 cup orange juice and 1/2 cup red wine (or 1 cup red wine) over the meat. Secure foil and cook slowly in oven for 3 to 4 hours between 260ºF and 300ºF depending on size of bolar. While the beef is standing I put the sauce into the deep freeze to allow the fat to rise and set. Remove fat, reheat sauce and serve as an accompaniment.
Source: contributed by Barbara Kesley in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.23.
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