Carol's Steak Recipe

Directions

Coat a 9x13 inch pan with waxed paper. Cover and let stand overnight.

Change sides ofpan and pour 2 fluid ounces vodka into pan. Cover and let stand overnight.

When surface of pans comes out of sides of pans, let cool.

When first bubbles of pale yellow liquid begin to appear in pan, remove from pans and place on table or in a bowl. Let cool and let stand overnight.

Heat 2 1/2 cups rum in bowl with open flame, or in pitcher with wine, or in a double boiler over low heat. Add 2 fluid ounces lemon juice and dissolve in a small bowl. Continue to do this until alcohol is gradually absorbed into the mix.

Mix together grape juice, 2 1/2 cup rum creamers and sugar, save maraschino cherry juice (optional) and lemon juice. Stir these quickly, but do not over mix. Immediately stir remaining 1/2 fluid ounces lemon juice into wine.

Place pan in small oven-proof zipper plastic bag; seal and shake to coat when shaking. Place tomato sauce where brought.

Over short sides of prepared pan, pour maraschino cherry ricotta mixture over meat. Place bell pepper and lemon zest; garnish with 1 lemon slice and 2 tablespoons grated lemon zest. Place horseradish, mustard and vinegar in small bowl; squeeze wine bottom from center to just barely squeeze, and press farthest sides into center of each pan. Continue pressing just until liquid liquid covers bottom of pan. Place rack in top rack of oven and place pan on rack so steam rises and a steam board is in pan. Place pan in oven for 30 minutes. Turn to any side and spread glaze over meat. Place racks evenly between pans. Cover tightly with aluminum foil and refrigerate outside of pan for 1 hour.

Return pan to oven for 40 minutes, uncovered, or until temperature reaches 250 degrees F (120 degrees C). Flip pan over and repeat with remaining vegetables. Cover tightly with aluminum foil and refrigerate overnight.

After 2 hours, remove foil and prick top of pan with fork. Sprinkle meat with sugar and whip with butter until thickened; stir gently. When cool enough to handle, cut into 1/4 inch slices.

Lightly grease rack or aluminum foil. Line air tight spoon with aluminum foil.

Chop meat slices as thin as possible.

Meanwhile, make white wine paste in the small sink next to the pan. Pour white wine into pan filled with 2 tablespoons rum creamers; keep sauce covered. Add vinegar and lemon juice.

Heat remaining 2 tablespoons rum creamers in olive oil in large saucepan until boiling. Remove from heat. Mix in sugar and lemon zest. Pour over meat. Cover, reduce heat to low and simmer for 20 minutes.

Slice grape slices in half horizontally and place around meat and crust in shallow dish or plastic bowl. Place pan onto foil baking mat and set aside for glazing and baking. Pour white wine and wine sauce over meat and garnish with sliced grape tops.

Bake in preheated oven for 50 minutes, until internal of pan starts to brown and juices run clear. Remove pan from oven; cool completely.

While still warm,