2 tablespoons vegetable oil
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried basil
3/4 teaspoon dried thyme
1 tablespoon dried parsley
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon chili seasoning
2 teaspoons dried dry onion
3 teaspoons dried cilantro
2 cups beef broth
1 tablespoon Worcestershire sauce
In a large bowl, mix oil, oregano, rosemary, basil, thyme, parsley, garlic, salt, chili seasoning, dry onion, cilantro and beef broth. Cover and refrigerate at least 8 hours before using for a meat thermometer.
Preheat oven to 350 degrees F (175 degrees C).
Remove beef from fat and fold in the red wine. Place in a large saucepan with water to cover. Cover tightly with aluminum foil and place under 35 degrees F (15 degrees C) for a few minutes. Add bouillon powder and cook over high heat for 5 minutes, stirring occasionally. Remove foil and whisk sauce into beef mixture. Bring to a boil, then reduce heat to low/medium and serve over sweet potato pancakes.