You are here     Beef eye round/Bottom round of beef 5 Pound,
rolled   Red wine vinegar 1⁄2 Cup (8 tbs)   Fruity red wine 1
1⁄2 Cup (24 tbs) (Such As Beaujolais)   Whole peppercorns 1
Teaspoon   Salt 1 Teaspoon   Bay leaf 1 Large   Whole cloves 6 
Ground nutmeg 1⁄2 Teaspoon   Garlic 2 Clove (10 gm), halved  
Lemon rind strip 2   Onion 1 Medium, halved   Celery stalks with
leaves 2 Large, coarsely chopped   Carrots 2 , peeled and cut
into thin slices   Parsley sprigs 3   Hot water 1 Cup (16 tbs) 
Beef consomme with gelatin 10 1⁄2 Ounce (1 Can)   Cornstarch 2
Tablespoon   Cold water 1⁄4 Cup (4 tbs)  1. One or 2 days before
you plan to serve the dish, place the beef in a large,
nonmetallic container. Pour the vinegar and red wine over the
meat. Add the peppercorns, salt, bay leaf, cloves, nutmeg,
garlic, lemon rind, onion, celery, carrot and parsley. Cover the
container and refrigerate for 1 to 2 days, turning the meat
occasionally in the marinade. 2. Remove the meat from the
marinade. Strain the marinade, res