Thursday, January 01, 2004
Categories:
American/Appetizers-Side Dish
Yield:
1 Gallon (16 portions)
Ingredients:
1 lb. Prime Rib ( Left Over)1 lb. Yellow Onion Large Diced
1 lb. Carrots large Dice
1 lb. Celery Large Dice
5 each Potato 60 count Large Dice
8 oz Red Wine
2 oz Garlic, chopped
8 oz Beef Base
1 gallon Brown Stock
1/2 oz Black Pepper
2 Tbs. Salad Oil
Directions:
Lightly flour the Beef, in a large stock pot add 2 tbs. salad oil. Brown off the beef, then add the Celery, Onions, Carrots and Garlic and cook until they are slightly brown. Add the Red Wine next to de-glaze the Pot and let it simmer for 5 minutes. Pour in the Brown Stock and add the Beef base and simmer for another 25 minutes or reduce by 1/2 inch. Add the Potatoes and on a low simmer cook until the Potatoes are done. Season to Taste
Nutrition Facts:
Source:
Chef Douglas Helms - The Rennaisance Hotel