Ingredients

  • 2 tablespoons chopped beef suet
  • 1 whole beef tenderloin
  • 1 carrot, peeled and sliced
  • 1 knob celery, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 large onion, peeled and cut into small chunks
  • 2 hot cherry peppers
  • Bouquet of flat parsley
  • ½ pound Virginia ham, sliced
  • 2 cups strong beef broth
  • 3 cups sweet unfermented must
  • Salt
  • 1 teaspoon arrowroot

Method

  1. Render the beef suet in a roasting pan. Add the whole tenderloin of beef and brown it fast on all sides.
  2. Strew all the vegetables, the cherry peppers, parsley and ham around the beef. Pour in the broth and the must. Cover the pan and braise the beef on top of the stove, or in a 325°F. oven, for 1 hour.
  3. When beef is done, you should have about 2 cups of liquid left over. Strain the liquid. Adjust salt (use very little because the Virginia ham probably has enough salt), and bring to a boil.
  4. Dissolve arrowroot in 1 tablespoon of cold water and whip it into the simmering stock. Serve the sauce with the beef.
  5. The ham is usually discarded, but you may set it aside to use another day, to make a vegetable soup for instance

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