Rum and Red Wine Beef
Posted By: Staff
2 1/2 Pounds of tender chuck 1/2 to 1/3 Cup of rum 1/2 to 1/3 Cup red wine Salt and pepper 1 Large onion, minced 3 Tablespoons of pork fat Bay leaf Potato flour or cornstarch
Soak the meat all day in the rum and wine, turning occasionally. Remove the meat from the liquor and sear on all sides in hot fat. Add the onion and the marinade and braise until tender, perhaps an hour and a half, in a covered iron pot, or a half hour in a pressure cooker. A few sautéed mushrooms may be added to the gravy if desired. Thicken a bit with potato flour or cornstarch.