Romertopf Beef In Red Wine

Recipe Ingredients

2 lbs	908g / 32oz	Onions - sliced (medium)
4 lbs	1816g / 64oz	Carrots - peeled, sliced (medium)
1/4		Thick
1 cup	237ml	Ham - julienne
3 lbs	1362g / 48oz	Beef chuck - cut in 1"
1		And
3		Garlic - minced
1 teaspoon	5ml	Thyme - dried
1/2 teaspoon	2.5ml	Rosemary - crumbled
1/2 teaspoon	2.5ml	Marjoram
1		Bay leaf
1 tablespoon	15ml	Salt
1/4 cup	59ml	Brandy
1 1/2 cups	355ml	Red wine
1		Tomatoes - chopped

Recipe Instructions

Combine all ingredients except tomatoes in large bowl. Refrigerate covered 2-3 hours.

Soak top and bottom of a 3 1/4 quart (3. 25 L) clay cooker in cold water about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with liquid.

Place covered cooker in cold oven. Set oven at 425F/220C. Bake, stirring once or twice, until beef and carrots are tender, 2 1/2 to 3 hours.

Source:
Clay Pot Cookery

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