This is adapted from a recipe I found in a 1958 copy of Mary Robert McBride's Encyclopedia of Cooking.
Place meat in a deep bowl.
Add wine, bay leaf, garlic, salt and pepper.
Refrigerate several hours, turning frequently (I take this to mean every 15-20 minutes, but you can do as you like).
Drain meat, reserving marinade, and brown on all sides in hot olive oil.
Tie remaining ingredients, except the onion and carrot, into a cheesecloth bag.
Place the onion and carrot in the bottom of a crockpot.
Place the meat, marinade and filled cheesecloth bag on top of the vegetables in the crockpot.
Cover and cook on low 8 hours.
Discard the herb bag and remove meat to a hot platter.
Thicken gravy with arrowroot or cornstarch mixed with a little cold water, using 1/2 tablespoon to one cup broth.
Boil 2 minutes.
Serve sauce over meat with vegetables arranged attractively around it on the platter.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 390 | ||
Calories from Fat: 218 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 211.2mg | 7 % | |
Potassium 680mg | 18 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 8.4g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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