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Pour vinegar over roast and then rub in the Back-of-the-Yards Garlic Pepper. Marinate for 30 minutes to an hour. Preheat oven to 300°. Heat a large sauté pan over medium-high heat. When hot, add bacon and cook until it begins to brown (about 5 minutes). Remove the bacon with a slotted spoon and add the beef. Sear for about 6 minutes or until it is well browned, then turn for another 5 minutes of browning. Remove to roasting pan. Add onions and cook until they begin to brown (about 5 minutes). Add mushrooms and brown for another 5 minutes. Deglaze with red wine and simmer until reduced by half (about 4 minutes). Melt the Glace de Veau in 2 C of water until dissolved (or just add stock to pan if using beef stock). Add glace to pan and reduce by half (about 5-8 minutes). Add contents of pan to the roaster and cook beef at 300°, covered, until cooked to desired level of doneness (about 1 hour for medium).
This recipe was provided by Geneva Spice House from geneva.