Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat. Posted to bbq-digest V5 #738 by email@example.com on Dec 02, 97
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|Serving Size: 1 Serving (1649g)|
|Recipe Makes: 1|
|Calories from Fat: 561 (35%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 185.8mg||57 %|
|Sodium 1400.9mg||48 %|
|Potassium 1319.1mg||35 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 56.7g|
|Protein 202.5g||289 %|
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Calories per serving: 1616
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