Ingredients
Pennsylvania Dutch Beef Stampot
9 lb Beef top round, trimmed
7 oz Demi glace, for dredging
4 lb Onions, thinly sliced
Demi Glace
16 oz Demi Glace
1 qt Water, cold
3 qt Water, boiling
Marinade
1 qt Red wine
1 cup Vinegar, mild
6 oz Celery, chopped
8 oz Onions, chopped
6 ea Peppercorns
1 ea Bay leaf
2 ea Thyme, sprigs
Salt, to taste
Pepper, to taste
1/4 tsp Cinnamon
1/2 tsp Cloves, ground
Preparation
Pennsylvania Dutch Beef Stampot
Marinate beef for 24 hours. Preheat oven to 400°F. Remove beef from marinade and dry with paper towel. Reserve marinade. Dredge beef in demi glace and brown quickly in a fat-free pan. Remove beef and reserve. Deglaze pan with marinade. Place beef in heavy roasting pan. Pour onions and deglaze from pan over beef. Roast for 3 hours. Rest the beef for 10 minutes. Slice against the grain into thin slices. Serve with the sauce.
Demi Glace
Blend Demi glace with cold water. Reconstitute mixture into boiling water. Bring to a boil again, stirring constantly. Reduce heat and simmer for 3 minutes, stirring occasionally.
Marinade
Combine all ingredients together and mix well.
Specialty Ingredients
#633 HACO-Swiss DEMI GLACE
