Preheat oven to 325°F (170°C).
Salt and pepper roast, then brown it on all sides in a lightly oiled roasting pan.
Add onions, garlic, beer, beef broth, nutmeg, bay leaf and crushed peppercorns.
Cover and braise on the stove or in the oven until tender, about 3 hrs.
Thirty minutes before the end, add carrots, parsnips and potatoes.
Remove roast, bay leaf and vegetables. Thicken cooking juices with cornstarch-water mix. Bring to a boil.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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