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Source: The Star Of Texas Cookbook

Marinated Beef
A hearty appetizer!
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Serves: 20
Prep Time: 10 minutes
Cook Time: 5 minutes
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1 large onion
1/4 cup celery
3 cloves garlic
1/3 cup olive oil
1 1/4 cups dry red wine
1 1/2 cups beef stock
1 tablespoon chopped parsley, (plus extra for garnish)
freshly ground pepper
salt, to taste
2 pounds beef, trimmed of all fat and sliced paper thin




Combine onion, celery, and garlic in food processor and chop very fine.
Saute in olive oil until golden. Add wine and beef stock, and cook
over high heat for 5 minutes. Add 1 tablespoon parsley, pepper, and salt.
Spoon some of hot liquid into deep 2-quart casserole. Add single
layer of beef. Continue to add layers of liquid and beef until all is used up.
Cover and refrigerate for 24 to 48 hours. (After 3 days, the meat gets too soft.)
When ready to serve, drain and arrange beef on a platter and cover with
freshly chopped parsley, or roll up a slice of beef, skewer with a toothpick and dip in chopped parsley.





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