Recipe page

From the soon to be released Breakfast--a self help book. . .

Braised Beef
one 3-4 pound beef roast (the less expensive cuts are best!) garlic powder freshly ground pepper Coarse salt 1/4 cup olive oil 1 large carrot (small dice) 1 large onion (small dice) 1 stack celery (small dice) 2 cloves garlic, smashed and peeled	1/4 cup tomato paste 1 tsp. sugar 2 cups red wine 5 TBS. white vinegar 2 cups chicken broth 2 cups beef broth 1 tsp. thyme 2 bay leaves 1 TBS. black peppercorns

Generously coat roast with garlic powder, salt, and pepper. Place in plastic bag and marinate for 3-4 hours in refrigerator. Preheat oven to 325. Heat the oil until hot but not smoking. Add the roast and brown for five minutes on each side. Remove and place on platter. Add the carrot, onion, celery, and garlic. Saute until tender, approximately 12 minutes. Add tomato paste and sugar and stir to coat vegetables. Continue to cook for 3 minutes. Stir in wine and vinegar and bring to a boil. Return roast to pan, skin side up. Add remaining ingredients, bring to a boil, then cover and transfer to oven. Braise until meat is fork tender--3 - 31/2 hours. Remove pan from oven and transfer roast to platter. Cover with aluminum foil and allow to set for 5-10 minutes. Meanwhile, strain sauce, bring to a boil, removing any scum that rises to the surface. To serve, slice the beef thinly and pass the sauce alongside.