Sue Ann posted 05-04-98
Marinated Beef Roast
3 pounds of beef
1 carrot, thinly sliced
1 onion,thinly sliced
1 stalk celery, thinly sliced
2 garlic cloves,crushed
2 cloves, bruised
3 peppercorns, crushed
1 bottle dry red wine
1/4 cup chopped ham fat
1 tbsp. oil
1 lb. mushroom caps
4 tbsp. butter
salt, pepper
Rub beef generously with salt and put in a bowl with sliced vegetables, garlic, cloves and peppercorns.
Add wine and marinate the meat for 3 hours turning it occasionally.
Remove from marinade, dry thoroughly. Reduce marinade to 1/2, strain through a fine sieve. Heat oil and ham fat in a heavy pot, quickly brown the beef on all sides.
Add the reduced marinade, bring to a boil, place in a 300 degree F oven for 11/4 hours, turn the beef twice during the cooking; baste frequently with the liquid in the pot.
Before the beef is fully cooked, saute the mushrooms in 3 tbsp. of butter in a covered frying pan for 8 minutes.
Transfer the beef to a hot serving platter; garnish with mushrooms, spoon off excess fat from sauce, add remaining butter; serve seperately in a gravy/sauceboat.
Standing rib (3) oven temp 300-325 degrees F 18-20 minutes per pound for rare 22-25 minutes/lb. for medium and 27-30 minutes/lb. for well done internal temperatures are as follow 140-rare,160-mediun,170-well done.