INGREDIENTS:
Peel lemons with vegetable peeler and chop rind. Make marinade by mixing consomme, wine, spices, salt, lemon juice and lemon rind in saucepan. Heat almost to boiling. Pour over roast and refrigerate 24 hours. The next day, let meat come to room temperature; remove meat from marinade and wipe dry. Heat marinade to just boiling and let simmer while preparing onions and carrots. Scrape carrots and quarter lengthwise; chop onions. Brown both in olive oil in large Dutch oven or heavy iron skillet. Put vegetables in pan with marinade. Brown the roast quickly in the same oil. Pour marinade over roast, and bake, covered, approximately 4 hours in 325 degree oven. Serve on platter garnished with carrots. Strain gravy and thicken with flour to desired consistency. (Leg of lamb or beef brisket may also be prepared by this method.)
SERVES: 10 - 12
- Juice and rind of 2 lemons
- 1-1/2 cans beef consomme
- 1-1/2 cups dry red wine
- 1/2 teaspoon pepper
- 2 teaspoons ground allspice
- 3 bay leaves, crumbled
- 2 teaspoons ground cloves
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1 beef pot roast (5-6 pounds)
- 2 onions
- 6 carrots
- 1/4 cup olive oil
Peel lemons with vegetable peeler and chop rind. Make marinade by mixing consomme, wine, spices, salt, lemon juice and lemon rind in saucepan. Heat almost to boiling. Pour over roast and refrigerate 24 hours. The next day, let meat come to room temperature; remove meat from marinade and wipe dry. Heat marinade to just boiling and let simmer while preparing onions and carrots. Scrape carrots and quarter lengthwise; chop onions. Brown both in olive oil in large Dutch oven or heavy iron skillet. Put vegetables in pan with marinade. Brown the roast quickly in the same oil. Pour marinade over roast, and bake, covered, approximately 4 hours in 325 degree oven. Serve on platter garnished with carrots. Strain gravy and thicken with flour to desired consistency. (Leg of lamb or beef brisket may also be prepared by this method.)
SERVES: 10 - 12
