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Ingredients
- 2 lb Beef Shoulder, 1 1/2" thick
- 3 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. FINELY Minced ONION
- 1Â 1/2 c. FINELY Minced CARROTS
- 1Â 1/2 c. FINELY Minced CELERY
- 3 x LARGE CLOVES GARLIC
- 2 x BAY LEAVES
- 14 ounce TOMATOES, CANNED
- 1 dsh SALT
- 1 dsh PEPPER
- 4 x LARGE BAKING POTATOES
- 1 lb TUBULAR MACARONI
Directions
- TO BROWN THE MEAT, UNDER BROILER PLACE ON RACK ABOUT 7" FROM HEAT. BROIL Till WELL BROWNED ON EACH SIDE. PLACE BROWNED MEAT IN A SHALLOW BAKING DISH. TILT BROILER PAN Till JUICES RUN TO CORNER. SPOON OFF FAT. Add in A FEW Tbsp. OF WATER TO PAN AND SCRAPE ANY BROWNED BITS INTO JUICE. POUR Mix OVER MEAT. IN A LARGE SKILLET, HEAT Extra virgin olive oil AND Saute/fry ONIONS, CARROTS, AND CELERY TOGETHER Till TENDER, ABOUT 10 Min. Add in GARLIC AND Saute/fry 1 MINUTE MORE. LIFT MEAT AND TUCK A BAY LEAF AND HALF THE VEGETABLES UNDERNEATH. PLACE THE OTHER VEGETABLES AND BAY LEAF ON TOP AND AROUND SIDES OF MEAT. POUR Minced TOMATOES OVER AND AROUND MEAT. COVER SNUGLY WITH FOIL AND PLACE IN PREHEATED 350 DEG F OVEN FOR 2 Hrs, Or possibly Till MEAT IS VERY TENDER. CHECK WITH A FORK AFTER 1 1/2 Hrs. WHEN MET IS TENDER, SCRAPE OFF VEGETABLES FROM MEAT AND PLACE MEAT ON PLATTER. POUR ALL JUICES INTO A LARGE BOWL. ALLOW FAT TO SURFACE, THEN SKIM OFF. (FREEZE MEAT AND JUICES AT THIS POINT IF YOU WISH TO SERVE AT A LATER DATE. THAW TO Cool ROOM TEMPERATURE TO CONTINUE.) IN A BLENDER, PUREE HALF THE VEGETABLES AND JUICES. MIX PUREE WITH REMAINING VEGETABLES. FOR THE FIRST NIGHT, SLICE ABOUT 2/3 RD'S TO 3/4 S OF THE MEAT 1/4" THICK. REHEAT ALONG WITH HALF THE SAUCE, IN THE OVEN, MICROWAVE Or possibly ON TOP THE STOVE. SERVE MEAT, ON SIDE THE SIDE OF A BAKED POTATO, WITH SAUCE ON TOP. SERVE WITH LARGE PORTION OF GREEN VEGETABLES. FOR THE SECOND NIGHT, CUT REMAINING MEAT INTO 1/4" CUBES.
- SIMMER FOR 20 Min WITH REMAINING SAUCE. Add in A LITTLE TOMATO PUREE If you like. RESEASON WITH RED PEPPER FLAKES. SERVE ON MACARONI COOKED ACCORDING TO PACKAGE DIRECTIONS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 8 servings | |
| Calories 420 | |
| Calories from Fat 152 | 36% |
| Total Fat 16.96g | 21% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 190mg | 8% |
| Potassium 1136mg | 32% |
| Total Carbs 31.56g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.74g | 3% |
| Protein 34.87g | 56% |
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