1 9 pound beef entrecote
1/2 cup beef bouillon granules
1/2 cup water
1/2 cup boiling water
4 tablespoons peppercorn salt
1 teaspoon vinegar
1/2 teaspoon balsamic vinegar
1 onion, thinly sliced
1 cube beef bouillon cube
2 tablespoons distilled white vinegar
2 cubes beef bouillon liquid
2 tablespoons soy sauce
1 teaspoon paprika
4 cups beef stock
4 tablespoons olive oil
2 tablespoons beef bouillon at room temperature
Bring a large pot of water to a boil. Stirring slowly, cook beef and bouillon cube until thick; drain.
Bring a large pot of water and bouillon broth to a boil. Stir every 15 minutes for 10 minutes, or until beef is tender. Enlarge beef cubes in saucepan from top; cool. Add water, broth, salt, brown sugar, peppercorns and vinegar. Bring to a boil, stirring occasionally.
Add onions, beef cubes and bouillon cubes. Return to a boil, stirring occasionally, but avoid boiling. Gradually bring mixture to a slow simmer, stirring occasionally, until wine begins to thicken and gelatin begins to form. Stir in stock, olive oil, bouillon cube, pork and beef stock. Cover and reduce heat to medium, stirring occasionally. Gradually stir in wine [optional]. Reduce heat and simmer, stirring occasionally, for 10 minutes, or until beef is tender. Garnish with paprika. Serve garnished with onions.
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