1 tablespoon olive oil
1 1/2 pounds beef chuck roast
2 tablespoons packed brown sugar
1/8 teaspoon dried basil
1 1/2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
3 whole cloves
4 wedges dried thyme
4 teaspoons dried oregano
1 tablespoon dried thyme sprigs
1/2 teaspoon dried basil
1/4 teaspoon basil scraper
salt to taste
ground black pepper
potassium nitrate (KNO3)
green cider vinegar of your choice
salt to taste
garlic powder to taste
garlic powder to taste
garlic powder to taste
2 onions, chopped
5 cloves garlic
salt to taste
garlic powder to taste
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a small saucepan over medium heat. Add beef, brown sugar and basil, then cook until mixture thickens: remove from heat.
Combine the garlic powder and salt and cook until mixture reaches desired spread-able thickness in a skillet over medium-low heat. Then add the pepper, bay leaves, whole cloves, 4 wedges of dried thyme, 4 teaspoons ground oregano and 2 teaspoons basil. Stir slotted spoon into skillet mixture. Pour in vinegar.
Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in salt and pepper and return meat to a slow boil.
Meanwhile, boil vegetable soup in stockpot for 2 minutes. Stir in salt and pepper. Return beef to heat. Reduce heat to low and simmer for 1 hour 15 minutes. Stir in lemon zest and oregano and cook for another 5 minutes or until sauce thickens fully. Pour in wine. Simmer for another hour, or until thickened to the sauce.