Name: Pot Roast of Beef with Red Wine
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: 5 ounces (140 g) salted pork fatback; 1 onion, cut into chunks; ½ teaspoon freshly grated nutmeg; 1 quart (1 liter) red Zinfandel wine; 1 cup (250 ml) water, more if needed; 2½ cups (300 g) flour, more for rolling; 2 teaspoons salt; ½ teaspoon ground cloves; 1 teaspoon pepper; 1 tablespoon chopped fresh thyme; 2 pounds (900 g) beef bones; 1 tablespoon chopped fresh marjoram; 1 quart (1 liter) water, more if needed; ½ teaspoon ground mace; 5- to 6-pound (about 2.5-kg) piece boned top round of beef, rolled and tied

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

5 ounces (140 g) salted pork fatback
1 tablespoon chopped fresh thyme

Americas
United States
Hartford
Main course

Method

To Lard the Beef

Cut the pork fat into large dice. Work it in a processor with the thyme, marjoram, salt, pepper, cloves, mace, and nutmeg to a coarse paste, 1 to 2 minutes. With the point of a small knife, slash ¾-inch (2