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Ingredients
- 25 lbs eef, bottom round
- 6 oz oil
- 1 lb onions, peel, dice small
- 2 lbs elery, wash, dice small
- 1 lb carrots, wash, peel, dice small
- 8 oz tomato puree
- 1 tsp. garlic, peel, mince
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. basil
- 1 tsp. paprika, spanish
- 1 pint wine, red
- 1 gal brown stock, heat
Directions
- Trim the bottom round, remove any excess fat and connective tissue, and tie the roast. Mix the brown stock, and bring to a boil (in steam kettle). Heat the oil in tilt grill over medium-high heat, sear the roast on all sides, and then remove the meat. Add the mirepox and garlic to the tilt grill, and brown lightly. Add the tomatoe puree, herbs spices, and wine, and reduce. Add the simmering brown stock mixture, and return the meat. Close the tilt grill lid, braising the meat until fork-tender. Remove the meat from the tilt grill, and keep warm. Strain and skim the impurities from the sauce. Adjust the seasonings and consistency, if necessary, and hold for service. For service, slice the meat thinly against the grain. Allot 3 slices per serving. Shingle meat in hotel pan, and nappe meat with the sauce. Garnish with parsley.
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