Trim excess fat from the meat. Season the meat with some salt and pepper. Coat with the 1/4 cup flour. In a 4-5 quart Dutch oven or kettle, brown meat on both sides in hot oil. Remove meat, leaving drippings in the Dutch oven. Add onion, garlic, celery, thyme and bay leaves. Cook and stir about 5 minutes or till vegetables are just tender. Stir in the tomato paste and burgundy. Let simmer, uncovered, for 5 minutes to reduce sauce, stirring to scrape up browned bits in pan. Add the au jus sauce, salt (if you like), pepper and crushed red pepper. Bring to boiling. Add meat to sauce in the Dutch oven. Cover and bake in a 325 degree oven for 3 1/2 to 4 hours or till meat is very tender and falls off the bone. (For just-tender meat, bake for only 2 hours.) Remove meat from pan. Remove and discard thyme sprigs and bay leaves. Combine the remaining 1/4 cup flour with water. Stir into sauce in pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. Makes 6 to 8 servings. From Ed Debevics Short Orders/Deluxe in Chicago Recipe printed in Midwest Living, April 1993 Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 12:45:11, -0500 From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 246.1mg||8 %|
|Potassium 214mg||6 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.2g|
|Protein 1.8g||3 %|
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Calories per serving: 99
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