Recipe - Romertopf Beef In Red Wine

2 md Onions cut or sliced up
4 md Carrots, peeled cut or sliced up
One fourth " thick
1 cup Ham julienned
3 pound Beef chuck cut in 1"
Cubes and
3 Cloves garlic minced
1 teaspoon Thyme dried
One half teaspoon Rosemary crumbled
One half teaspoon Marjoram
1 Bay leaf
1 tablespoon Salt
One fourth cup Brandy
1 One half cup Red wine
1 cn (1 lb)
W/ liquid
Tomatoes, canned chopped

Combine all ingrediants except tomatoes in large bowl. Refrigerate covered
23 hours.

Soak top and bottom of a 3 One fourth 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 425 F/220C. Bake, stirring
once or twice, until beef and carrots are tender, 2 One half to 3 hours.

Recipe By : Clay Pot Cookery, Editors of Consumer Guide

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip