Italian Beef
From Culinary Arts Cook Book Lutheran Home and Service for the Aged.
A historical recipe
Culinary Arts Cook Book Lutheran Home and Service for the Aged.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 5-lb.
- boneless roast 1 tsp.
- chopped parsley 3 Tbsp.
- olive oil 1 tsp.
- chopped scallions 1 tsp.
- peppercorns salt to taste 1 tsp.
- bay leaf ¥%c.
- red wine Marinate meat 8 - 10 hours in everything above, except wine and salt.
- Place in roasting pan.
- Season with salt.
- Add marinade mixture.
- Roast in hot oven (400 degrees) about 20 minutes, turning several times.
- Reduce heat to 325 degrees, add wine and finish roasting, basting frequently.
- Vi Schwanke
Plating
Cookware for this recipe
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Roasting tin
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Chef's knife
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Cutting board
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Pastry brush