Serves:  10
Preheat to: setting 10


  • 4 lbs. boneless bottom round
  • ½ tsp. salt
  • ½ tsp. pepper
  • 3 tbs. vegetable oil
  • 4 oz. salt pork, cut into small 1/8 inch cubes
  • 8 oz. mirepoix
  • 2 oz. flour
  • 6 fluid oz. tomato puree
  • 1 pt. red wine
  • 2 lemons
  • 1 pt. demi-glace
  • 1 qt. brown veal stock
  • 2 tsp. fresh thyme
  • 2 tsp. fresh parsley


  1. Trim and tie seasoned meat, place in dish with red wine and juice from 2 lemons. Marinate for 2 hours, turning occasionally.
  2. Fry salt pork in hot oil until brown on all sides, remove salt pork and set aside. Now take your marinated meat and sear on all sides until deep brown.
  3. Add mirepoix and sauté until it is brown.
  4. Add flour and brown in pan 3 to 4 minutes, be sure not to burn.
  5. Add the tomato puree and cook for 2 to 3 minutes.
  6. Return meat to the pan, add the marinade, stock, demi, and herbs. Bring the liquid to a boil and turn to  setting 3 to simmer. Cover. The liquid should reach a 1/3 the way up the meat for good braising.
  7. Cook the meat until it is tender enough to pull apart with a fork.
  8. Remove the meat from the braising pan and set aside.
  9. Skim the fat from the sauce and strain. Return sauce to pan and reduce until it thickens.
  10. Add salt pork to sauce.
  11. Slice meat and add sauce over the top of the meat.