Main Dishes

Mom's Beef Bourguignon
This was one of Mom's never-fail "company" dishes. She usually served it with freshly made spaetzle or egg noodles. Serves 4-6.

¼ c. oil
3 large onions, sliced
3 lbs. chuck, cubed
1 Tbsp. flour
1 tsp. salt
1 tsp. pepper
½ tsp. thyme
juice of 1 sm. lemon
2 c. beef broth (or 2 cubes bouillon & 2 c. water)
1 ½ c. good burgundy wine (Côte du Rhone is also wonderful)
1 lb. fresh mushrooms

1. Brown meat.

2. Sauté onions in butter in a heavy saucepan. Add the meat, flour, salt & spices, stirring 'til smooth.

3. Add ½ c. broth and 1 c. wine; simmer for 3 hours.

4. Add mushrooms, cook 1 more hour, adding broth or wine as necessary.

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Grandma's Beefsteak Potatoes (as transcribed by Aunt Norma)
4 lbs. small yellow or red "new" potatoes (a uniformly smallish size)
1 ½ lbs. chopped beef or pork
2 onions
1 c. water
1 pt. sour cream
parsley
bouillon cube,salt, pepper, Maggi, butter

1. Boil potatoes in skins c. 15-20 min., then peel and slice.

2. Brown onions in oil.

3. Add beef, then brown it too.

4. Add water and bouillon cube.

5. Taste, and carefully add salt, pepper, Maggi, etc. to taste.

6. Let simmer 5 min.

7. Remove from heat and add the sour cream. If it's too thick, thin with milk.

8. In a large casserole dish (or dishes -- this makes a lot), layer (from bottom to top): salt/ potatoes/meat & cream mix/salt & pepper/potatoes/parsley/salt & pepper/butter pieces/thinned sour cream. [Alternate layering order from Norma's recipe: salt/potatoes/meat & cream mix/salt/potatoes/salt & pepper/butter pieces/thinned sour cream.]

9. Bake at 325° for 45 min.; leave lid off for last 15 min. [At my house this always fills 2 cassarole dishes].

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Brazilian Black Beans (Feijoada)
This recipe is so long that it has its own page.

Maria’s Goulash
This isn’t an authentic goulash, just what we called it. It is a fine hearty meal, good on a cold winter’s day.

You will need:
1 ½ - 2 onions
2 lbs chuck – cut into 1" cubes
5-7 carrots
2 tsp minced garlic
½ tsp thyme
½ tsp oregano
Flour/salt combo (to coat the meat)
water

1. In a medium sauce pan, sweat onions & remove
2. Dredge cubed meat in flour/salt combo
3. Brown cubed beef in oil until well browned, removing pieces as they are
   done.
4. Cut & peel carrots, diagonally into 1 ½” long pieces
5. Add meat, onions, garlic, carrots & spices, 1 ½ cups water
6. Cover, cook over low heat, 1 ½ to 2 hrs or until meat is melt-in-your-mouth
   tender

This would do well as a slow-cooker recipe.

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In Hui's Korean marinade for beef or pork
for "bul-go-ki" (barbecued beef slices) or "bul-kal-bi" (beef short ribs)

5 lbs. of beef, thinly sliced teriyaki-style or shortribs
2 ½ heads of garlic, peeled and mashed (this takes the longest)
1 ½ cups soy sauce or less (not more)
1/3 cup toasted sesame seeds (as fresh as possible)
1 ½ bunches scallions, sliced
2/3 cup sugar
½ cup sesame oil (as fresh as possible)
2 Asian pears, peeled and coarsely grated
1 ½ Tbsp. ground pepper
1 ½ coarsely chopped onion
2/3 cup cola if the pears are dry

Combine and marinate overnight. (I just put it all in a BIG ziplock bag.)

FOR PORK RIBS
to the ingredients above, add
5 lbs. "country-style" pork ribs instead of the beef
1 inch grated ginger
¼ cup hot chili powder

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The Rusk's Carne Adobado
Amy & Sally Rusk taught this to Sue.

2 lbs. any piece of meat (chicken or chuck are the most popular), marinated in:
½ c. olive oil
½ c. lime or lemon juice
lots of minced garlic (can't be too much -- start with 5 big cloves)
¼ c. chili powder
salt & pepper to taste

Coat and marinate the meat for at least 24 hours. Cook on grill. Carne Adobado is marvelous with tortillas, rice or cooked in bouillon or potatoes. For color serve with salad, guacamole or adobadoed (grilled) green onions.

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Mom's BBQ Chicken marinade

2 chickens, washed and cut into pieces
½ c. oil
1/3 c. lemon juice
3 Tbsp. soy sauce
1 clove garlic, minced
1 tsp. oregano
½ tsp. salt
¼ tsp. pepper

Combine ingredients in a large ziploc bag and marinate for 4-6 hours, then grill on open barbecue.

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El Pollo's Chicken Melt
Allan got this recipe from an El Pollo employee before the legendary place on East Broadway disappeared.

The marinade:
1 can orange-pineapple juice concentrate
2 or more chicken breasts
oil
coarse ground pepper
1 clove garlic for each chicken breast
enough juice to cover breasts
pepper to taste

Ingredients:
grated mozzarella
fresh, fajita size tortillas
1/2 onion
1/2 ground pepper
2 or more chicken breasts

1. Marinate chicken 2-3 hours. Any longer will pickle them!

2. Sautee onion and green pepper lightly in butter.

3. Grill chicken and slice it.

4. Between 2 tortillas, put sliced grilled chicken, copious grated cheese, onions and peppers.

5. Grill to melt cheese.

6. Cut into wedges and serve with pico de gallo salsa (salsa fresca).

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Kathie's Curried Chicken Salad with Grapes
A college roommate shared this recipe with me. It is perfect for picnics and potlucks. Serve it with slices of good french bread.

4 poached chicken breasts (4 c. boned & chopped)
2 firm, ripe, not-too-sweet apples
2 cups white grapes
¾ c. walnuts or almonds
1 c. finely chopped celery
mayonnaise
2 tsp. curry powder
garnish: boston lettuce leaves, 1 sprig basil or parsley

1. Mix the chicken with the mayonnaise to taste; stir in curry to taste; add salt if needed.

2. Core, peel, quarter & slice apples thinly (about 2 c.).

3. Halve the grapes if large. Stir apples, grapes, nuts, celery into chicken mixture.

4. Serve on lettuce leaves, garnished with basil or parsley.

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Mom's Gringo Chili
Grandma may not consider this one of her specialties, but Mom made it a lot -- and no wonder -- it is quick and very satisfying. Serves 4.

1 lb. ground beef
2 Tbsp. chili powder (or to taste)
3 Tbsp. garlic powder (or 1 fresh clove, chopped)
½ Spanish onion, chopped
2 cans chopped tomatoes
1 can pinto beans w/ juice
1 can kidney beans w/ juice
1 can black beans w/ juice
1 can chopped green chilis
¼ c. ketchup
pinch oregano
pinch epazote (Mexican herb that mitigates the bean's side effects)
1 can white Niblets corn

1. Brown the beef and drain the fat; reduce heat to medium.

2. Evenly sprinkle the chili powder over the meat and mix to coat; let chili slightly brown, but watch to make sure it doesn't burn.

3. Add everything else except the corn; stir and let simmer for 15-20 min.

4. Add the corn and simmer for 5 min. more.

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Great Seafood Chowder
Mom would use this recipe whenever we were successful clamming or channel fishing.

Cook & drain & set aside:
1 ½ c. small shell macaroni

Sauté for 5 min.:
¼ c. butter
½ c. celery, chopped
½ c. onion, chopped
1 clove garlic, minced

Add & simmer 15 min.:
1/3 c. dry white wine
1 tsp. chicken bouillon granules
1 tsp. salt
½ tsp. each of nutmeg, pepper & thyme
1 bay leaf
8 oz. evaporated milk
3 c. water (include this only if using shrimp & clams)
5 Tbsp. Flour in 1/3 c. water

Add:
1 lb. fish (like codfish), cut into small cubes
clams
shrimp
macaroni shells
¼ c. parsley, chopped
pimento

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In Hui's Korean Hot Wings
In Hui Spann has been my teacher for the delights of Korean cooking, and this was the first thing I asked to learn. She serves these as an appetizer, but I have also brought them to potlucks; they were also a big hit at Susan's wedding shower. These chicken wings are an explosion of heat, sweetness and garlic.

5 ½ lbs. chicken drumettes
Cut the tendons at the base of the drumsticks and push the meat up until it "pops" into a head at the top -- basically, you want it to be like a chicken lollipop. Check for bone fragments if the chicken seems to have been cut sloppily. Place the chicken in a large bowl and add:

Marinade:
2 Tbsp. salt
1 ½ to 2 heads garlic, finely chopped
1 rounded tsp. MSG (optional)
2/3 c. white cooking wine
2/3 c. sugar
Mix and leave refrigerated overnight in a sealed bowl.

The next day:
Put the chicken in one layer on foil-lined cookie sheet(s) and bake at 375° until they are light golden brown. Alternatively, you can also fry them in small batches in vegetable oil.

Vegetable coating:
4 carrots, chopped into small chunks less than ¼" across
6-8 jalapeno peppers, seeded, deveined and finely chopped
½ onion, chopped
½ bunch scallions, halved then chopped
1 Tbsp. black pepper
¼ c. toasted sesame seeds
scant ¼ c. Korean red chile pepper powder (hot New Mexico Chile works too)
½ can Coca Cola
1/3 c. sugar
3 tsp. cornstarch dissolved in 1 c. water
soy sauce

1. Coat a wok pan with vegetable oil and stir-fry the vegetables in batches over med-high heat.
2. When the onions start to soften, sprinkle soy sauce "for color" and add the sesame seeds and pepper and let it cook a bit more.
3. Add the chile powder, cola, sugar and cornstarch water. Mix, then add the chicken. Toss until coated and serve.

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Grandma's Krautwickels
This is a humble dish, but it was ambrosia in Grandma's hands. Grandma rarely used recipes -- we got these instructions but shadowing her in the kitchen as she cooked.

2 lbs. ground round
½ lb. ground veal
½ lb. ground pork
2 heads of cabbage
½ c. Uncle Ben's converted rice
1 onion, finely chopped
salt, pepper
Grandma's spaghetti sauce, or any sauce that is tarter than it is sweet

To prepare the cabbage:

1. Core and pull out the hearts and the smaller pieces; pull on the cabbage head to loosen the leaves without breaking them.

2. Cut up the hearts and small pieces and put them in a small pot with salt and water & bouillon; cover & boil about 5 min. then strain in a colander.

3. In a big pot with water & salt, place a whole cabbage & cover; cook over med. high heat. When one cabbage is al dente (usually 5-10 min.), remove and cook the other one 'til al dente too.

To prepare the meat filling:

1. Fill a small saucepan halfway with water and add rice.

2. Bring to boil & cook half the time given on the box; let sit for 5 min.

3. Drain in colander and add to meat.

4. In a separate bowl, add onion, salt, pepper & Maggi

5. Add the rice, cabbage hearts& some cut-up leaves.

6. Add 4-5 Tbsp. spaghetti sauce, and mix.

Assembling the cassarole:

1. Take out the heads of cabbage and let cool.

2. Taste meat to correct seasoning.

3. Separate leaves and roll a heaping Tbsp. of meat into them, rolling them up like burritos or eggrolls. Some leaves will need to be halved; large leaves will need to have the thick center vein cut out. You can patch pieces that break through overcooking.

4. Layer the rolled cabbage in a casserole dish (Grandma's was a huge glazed ceramic pot about 18" across and 6" deep), spreading spaghetti sauce over each layer.

5. Bake covered for 1 hr. at 325°.

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Charles Clement's Choucroute Alsacienne
Charles was from France and his wife Louise was from Italy; both of them were wonderful cooks. I have wonderful memories of the Tucson Art League potlucks. This recipe is from a 1960s Tucson Art League cookbook designed by Nik Krevitsky. [Photo of Charles and Louise dressed up for an Art Museum masquerade]

In a 2 gallon heavy pot place:
4 thin slices of salt pork
3 bay leaves
6 whole peppercorns
(this amount is needed for each layer)
Rinse 4 large cans of Meeter's sauerkraut under cold water. Place 2 inches of the sauerkraut over the salt pork, bay leaves, and peppercorns. Continue this layering until all the sauerkraut is used up.

Press 1 medium onion (peeled-whole) and 1 small apple into the top layer. On top of all this place a 2 lb. smoked pork butt or tenderloin.

On top of everything pour 1 pint of good sauterne or other dry white wine and 2 jiggers of gin. Add just enough water to bring liquid to cover all ingredients and cook at moderate heat for 1 hour.

Then add (by pressing into the sauerkraut)
1 Kolbase Polish sausage, 1 Kosher Zion sausage, 4 knackwursts - good meat frankfurters and other not too fatty pork projucts you might fancy according to the amount of portions needed.

On top of all this add 1 potato for each person, cut into 4 pieces. Cover the pot well and cook until potatoes are done.

Serve sauerkraut in covered tureen; potatoes in a separate dish and all meats cut up on a platter.

Serve with good rye bread or crisp French bread and plenty of Dijon mustard. Also beer or a dry white wine. This is best for winter dining.

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Grandma's Lamb Stew

3 lbs. lamb shoulder, cubed
1 ½ qt. boiling water

Put meat in boiling water and add:
1 clove garlic
1 Tbsp. Salt

Cook for 1 ½ hour and add:
2-3 packages mixed frozen vegetables or the equivalent of fresh vegetables
Then cook for 10 min. if the vegetables are frozen & 30 min. if fresh.

Add:
pepper & Maggi & salt to taste
chopped parsley

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Grandma's Meatloaf (as transcribed by Aunt Norma)

1 lb. chopped meat
1 Tbsp. butter
1 med. onion, diced
½ c. Pepperidge Farm herb-seasoned stuffing mix
½ c. bouillon
4 sprigs shopped parsley
3 Tbsp. parmesan cheese
1 egg, slightly beaten
½ tsp. salt
pepper
Hunt's tomato sauce or sliced fresh tomatoes

1. Sauté onion in butter.

2. Combine meat, onion, ½ c. stuffing mix, bouillon, parsley, cheese, egg, salt & pepper in a bowl. Blend well and put in glass loaf pan.

3. Bake 40-60 min. in 350° oven. After 20 min., cover with tomato sauce or sliced tomatoes. Sprinkle with cheese and finish baking.

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Louise Clement's Mini-meatloaves
Louise taught this to Mom -- she loved how cute these are!

1 ½ lb. ground beef
¼ c. lemon juice
¼ c. water
½ c. bread crumbs
¼ c. chopped onions
2 tsp. salt
garlic salt

1. Mix above ingredients, shape into small loaves & bake 15 min. at 350°.

2. Then cover with topping & a lemon slice & bake for 30 min. more.

Topping:
½ c. catsup
1/3 c. sugar
1 tsp. dry mustard
¼ tsp. cloves
¼ tsp. allspice

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Glazed Bacon-Wrapped Meat Loaf
Lisa made this for her husband's 45th birthday, and it was so good that instead of cake he wanted a second helping of the meatloaf! Serves 6 to 8; preparation time about 2 hours.

Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 tablespoons cider vinegar or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped medium
2 medium cloves of garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup fresh parsley leaf , minced
6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf .

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

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Mom's Secret Technique for preparing chicken for Chinese dishes

2 large whole frying-chicken breasts, split, skinned and boned (about 1 ¼ lbs. meat)
¾ tsp. salt
½ tsp. freshly ground black pepper
4 tsp. cornstarch
4 tsp. vegetable oil

For strips:
Slice chicken in strips about 2 ½ x 3/8"

For filets:
Place each breast piece between 2 sheets waxed paper. Pound with a meat tenderizer or the flat side of a cleaver until flat and about ¼" thick.

1. Put chicken in a glass pie plate and sprinkle with salt & pepper; let stand 20 minutes.

2. Then sprinkle with cornstarch & oil. Gently turn to mix, then let stand 20 min.

3. Fold in unbeaten egg white and let stand for 30 min.
   

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Grandma's Sauerbraten (as transcribed by Norma)
Perhaps it was opening the fridge on the days leading up to Christmas and smelling the pickling spices. Perhaps it was Grandma's magical gravy. Or the perfect combination of the sweet, the sour and the spicy. Grandma made this every Christmas and we knew we were loved.

Serve with potato dumplings and red cabbage or weinkraut. This recipe recently won a holiday cooking contest at my local PBS station!

6 lbs. bottom round (rump roast) or silvertip (sirloin tip roast) beef, trimmed of fat, washed and patted dry, then rubbed with salt & pepper

Heat to boiling:
1 ½ c. white vinegar
1 ½ c. wine vinegar
½ c. dark brown sugar
3 c. water
a little salt

Place meat in a large bowl and add:
2 large onions (1 could be a red onion), sliced into ¼-inch strips
2 Tbsp. pickling spices (Grandma removed the red pepper flakes)
a handful of juniper berries (8 or so)

Pour the vinegar mixture over the meat and pickle for 3-4 days.

1. When pickling is over, remove meat from bowl and lard with bacon fat (Norma says she doesn't lard anymore).

2. In a large oven-safe pot, render out 5-6 slices of bacon to a nice color (but don't burn it), remove the bacon and add the meat then brown on all 4 sides.

3. Strain the onions and spices from the liquid the meat was marinating in, reserving BOTH the onions mixture and the liquid. When meat is browned, add the onions to the pot with the meat in it and cook them until they begin to soften (leave the meat standing up). Be careful -- the meat will burn easily because of the sugar in the marinade.

4. Add 3 c. of the pickling liquid to pot and lay meat down. Bring to a boil & cover. Reduce heat and let simmer for 3 hours.

5. Take the cover off and put in the oven and bake another hour at 350° to evaporate and concentrate gravy.

Making the gravy: Strain the juice and skim off the fat. Mix 2 Tbsp. cornstarch in a little water until loose, and add to the juice. Add 1 tsp. currant jam, 6 crushed gingersnap cookies and a little Maggi. Taste gravy, adding more jam or ginger snaps if needed.

Slice the roast and place on serving dish with some of the gravy poured over the top. Use the rest of the gravy at the table.

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Sesame Grilled Steak
This recipe was one of Mom's first (early 1970s) attempts to learn oriental cooking.

2 lbs. round steak, cut as 6 individual steaks, or 1 whole 2-lb. beef top round.
2 green onions
1 clove garlic
2 Tbsp. soy sauce
1 Tbsp. light wine
1 tsp. sugar
2 Tbsp. sesame seeds

1. Chop onions and garlic finely and mix well with soy sauce, wine & sugar.

2. Toast sesame seeds in a dry pan until they jump. Remove and [crush?], then add to marinade.

3. Add steaks and marinate for 2 hours, turning occasionally.

4. Drain meat and grill. Serve with dipping sauce.

Dipping sauce:
½ c. soy sauce
¼ c. beef bouillon
¼ tsp. red pepper
¼ tsp. ginger

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Mom's Shrimp Jambalaya

1 lb. fresh shrimp
2 Tbsp. butter
1 clove garlic, minced
2 c. seived cooked tomatoes
2 Tbsp. chopped parsley
1/8 tsp. pepper
1/8 tsp. chile powder
1 large onion, chopped
½ lb. diced ham
3 c. broth
1 tsp. salt
¼ tsp. thyme
1/8 tsp. cayenne pepper
½ bay leaf
1 c. rice

1. Heat butter over low heat, add onions, ham, garlic and Sauté until the onions are transparent.

2. Add the rest of the ingredients, except for the rice, and bring to a boil.

3. Gradually add the rice, cover, and simmer 20 min. When all the rice has been added, simmer for 5 min. more.

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Grandma's Shrimp Rice
When Mom was a child she requested this for her birthday dinner every year.

As an adult, Mom was famous for having trouble taking compliments on her cooking. Early in their marriage, Mom and Dad had Jesse Monthan (an old friend of Meemah's) over for dinner and Mom made this dish. When told how delicious it was, Mom replied "Well, it would have been better if the shrimp had been fresher."

1 onion, diced
peanut oil
white rice
2 lbs. fresh! shrimp
1 large can tomatoes
bouillon cube
salt
1 ½ glass madeira

1. Fry the onion in peanut oil. When the onions start to soften, add the rice and fry together 'til golden brown.

2. In another pan, quickly cook 2 lbs. shrimp. When the shrimp are done, keep the water they cooked in.

3. Add the shrimp water, tomatoes, bouillon cube, salt and Madeira to the onions and rice.

4. Put the rice mixture on a platter and arrange the shrimp on top of it. Serve warm.

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Tongue with Lemon Raisin Sauce

1 smoked beef tongue, about 4 lbs.
2 Tbsp. mixed pickling spices
1 Tbsp. instant minced onion
1 Tbsp. celery seed
1 Tbsp. parsley flakes

1. Cover tongue with cold water. Add remaining ingredients & cover.

2. Cook slowly until tongue is tender (about 2 hours).

3. Cool in cooking water. Remove fatty root section and skin from tongue.

4. Slice & serve with Lemon Raisin sauce.

Lemon Raisin Sauce:
½ c. brown sugar
2 Tbsp. flour
2 c. strained broth from tongue
1/3 to ½ c. lemon juice (or to taste)
½ c. seedless raisins
½ tsp. salt

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Turkey Cassarole
This is a good use of leftover Thanksgiving turkey!

1. Prepare 1 pkg. Pepperidge Farm herb-flavored stuffing and place in a 9x13" pan.

2. Spread with 3 c. turkey pieces.

3. Cover with white sauce.

4. Bake at 350° for 1 hour.

White sauce:
½ c. margarine
½ c. flour
¼ tsp. salt
4 c. chicken or turkey broth

Cook until thick and add 7 beaten eggs.

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Grandma's Turkey Stuffing
Oh, we were so spoiled! This should be enough for a 20-lb. bird.

Sauté:
2 large diced onions in butter
2-3 big apples, peeled & sliced
1 lb. sausage meat (break up with a wooden spoon).

Lower flame and add:
4-5 slices whole wheat bread (soggy)
chopped parsley
liver from the turkey
thyme
Maggi
chopped nuts
poultry seasoning
salt to taste
½ c. orange juice concentrate

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Auntie Norma's Wine Braten

1 silvertip beef (sirloin tip roast) or rump roast, washed & patted dry and then larded with hickory-smoked bacon
2 onions, sliced
2 Tbsp. dark brown sugar

1. Pour some oil in a pot and cut 3 slices of bacon into parts and fry.

2. Put in the meat and brown on all sides.

3. Slice in two onions and cook over med. high heat.

4. Make sure meat is browned on all sides and remove from pot.

5. Lower heat to med. and add brown sugar and stir with the onions till the sugar caramelizes.

Add:
½ bottle of dry white wine
1 c. wine vinegar
1 Tbsp. whole juniper berries
salt to taste
1 Tbsp. Pickling spices, making sure it includes bayleaf
Browned silvertip beef

1. Cook SLOWLY -- 3 hours on low heat on top of stove.

2. Taste and add 1 beef bouillon cube.

3. Keep adding wine as you go and before the roast is finished you should have used the whole bottle (not in you -- but in the pot).

4. Refrigerate for 2 days.

5. On the day of serving, put the braten in the oven -- covered -- at 275° or lower and cook slowly for 2 hours. If liquid is lost, add more wine.

6. Take the meat out and thicken the gravy with flour or cornstarch. Add 2 Tbsp. currant jelly for flavor.

Serve with potato dumplings, and red cabbage or weinkraut. Use the same wine as was used in the cooking.

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