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Pot-roasted Beef in Red Wine with Red Onion Marmalade

Serves 4-6


2 Bay leaves
12 oz Red onions
1 small bunch Thyme, fresh
1 level tsp Thyme, fresh

Baking & Spices

1 1/2 level tbsp Flour
2 Salt and freshly milled black pepper

Oils & Vinegars

2 fl oz Red wine vinegar


2 oz Butter

Beer, Wine & Liquor

23 fl oz Red wine


2½ lb (1.15 kg) rolled brisket or silverside
Karen Thorne
Karen Thorne • 2 years ago

Pot roast beef in red wine

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