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Name: Braised Beef with Baked Macaroni - Serves 8
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Sprigs thyme; About 1 quart red wine; 5 oz Salt pork with the rind; Coarse salt and freshly; 2 Carrots; quartered; 5 lb Boneless lean stewing beef;; 3 Bay Leaves; 1 tb Butter; 2/3 c Freshly grated Parmesan or; 5 Garlic crushed; 3 tb olive oil; 1 lb Long macaroni

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INGREDIENTS

2 Sprigs thyme
About 1 quart red wine
5 oz Salt pork with the rind
Coarse salt and freshly
2 Carrots; quartered
5 lb Boneless lean stewing beef;
3 Bay Leaves
1 tb Butter
2/3 c Freshly grated Parmesan or
5 Garlic ; crushed
3 tb olive oil
1 lb Long macaroni

Servings

INSTRUCTIONS

From: Bulldogfla This tastes just as good when reheated, and the leftover meat can be chopped and used in a ravioli filling. In an earthenware or cast iron casserole with a lid, briefly saute the diced pork in the olive oil. Add the beef, garlic cloves, thyme, bay leaves, salt, pepper and the carrots. Pour in the wine, making sure it covers the meat completely. Cover the pot with a piece of buttered wax paper or aluminum foil tied on tightly, then put on the lid. Bring to a boil and simmer for three to four hours. At the end of the cooking time, skim to remove excess fat from the surface. Cook the macaroni in plenty of boiling salted water until done, about 20 minutes. Rinse in cold water and drain. butter a shallow baking dish and cover with a layer of macaroni. Sprinkle with some of the cheese, then add a layer of macaroni, and so on until the dish is full, ending with cheese. Moisten well with gravy from the beef. Brown in a preheated 425 degree oven for seven or eight minutes. serve the macaroni from the baking dish, the braised beef from the casserole. Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

NOTES

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Braised Beef with Baked Macaroni - Serves 8

2 Sprigs thyme
 About 1 quart red wine
5 oz Salt pork with the rind
 Coarse salt and freshly
2 Carrots; quartered
5 lb Boneless lean stewing beef;
3 Bay Leaves
1 tb Butter
2/3 c Freshly grated Parmesan or
5 Garlic crushed
3 tb olive oil
1 lb Long macaroni

From: Bulldogfla <Bulldogfla@aol.com>    This tastes just as good when reheated, and the leftover meat can be  chopped and used in a ravioli filling.    In an earthenware or cast iron casserole with a lid, briefly saute the  diced pork in the olive oil. Add the beef, garlic cloves, thyme, bay  leaves, salt, pepper and the carrots. Pour in the wine, making sure it  covers the meat completely. Cover the pot with a piece of buttered wax  paper or aluminum foil tied on tightly, then put on the lid. Bring to a  boil and simmer for three to four hours. At the end of the cooking time,  skim to remove excess fat from the surface.    Cook the macaroni in plenty of boiling salted water until done, about 20  minutes. Rinse in cold water and drain. butter a shallow baking dish and  cover with a layer of macaroni. Sprinkle with some of the cheese, then add  a layer of macaroni, and so on until the dish is full, ending with cheese.  Moisten well with gravy from the beef. Brown in a preheated 425 degree oven  for seven or eight minutes. serve the macaroni from the baking dish, the  braised beef from the casserole.    Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

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Nutrition

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Serving Size: 1 Serving (2919g)
Recipe Makes: 1 Servings

Calories: 1938
Calories from Fat: 266 (14%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 4.4g
Cholesterol 30.5mg		9 %
Sodium 115mg		4 %
Potassium 1158.3mg		30 %
Total Carbohydrate 353.5g		104 %
	Dietary Fiber 18g	72 %
	Sugars, other 335.5g
Protein 61.4g		88 %
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.

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Calories per serving: 1938

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