1. Serve with oven baked potatoes. 2. Put the coriander seeds in a mortar and pound them with a pestle. 3. Stir in the rest of the spices and seasonings, then pour the mixture into a bowl and stir in the white wine. 4. Put the beef in large zip lock bag, pour the marinade over the beef, push the air out of the bag and seal it. 5. Massage the marinade around the beef and refrigerate for about 24 hours, turning and massaging occasionally. 6. Preheat the oven to 300f degrees. 7. Heat the oil in a deep casserole just large enough to hold the beef snugly. 8. I use my cast iron dutch oven. 9. Add all the vegetables and cook over gentle heat for 15 to 20 minutes, or untl they start to soften. 10. Lift the beef out of the marinade and place on top of the veggies. 11. Strain 1 1/4 cups of the marinade into a measuring cup and add the broth and the red wine. 12. Pour the liquid over the beef. 13. Add the parsley, cover and place in the oven. 14. Bake for 2 to 3 hours, or until the beef is tender. 15. For the last hour, wash and score the potatoes. 16. Place potatoes on oven grate around the outside of the casserole. 17. Bake 1 hour, or until fork tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
