Garlic Beef

Crushed 30 cloves garlic with flat side of cleaver; peel and simmer with beef.

To peel garlic, place cloves on a board and firmly press with a large side of a flat knife blade to crushed slightly. Peel off and discard skin.

3 1/2 pounds beef chuck, fat trimmed, cut into 1 1/2 inch chunks

1 Tbsp soy sauce

1 1/3 cup regular strength beef broth

30 cloves (about 6-oz) garlic

1 1/3 cups dry red wine (or more broth)

chopped parsley

salt

In a 5 to 6-quart pan, combine beef and soy sauce. Cover tightly and bring to a boil over medium heat; let meat simmer in its own accumulated juices for 30 minutes.

After beef has cook 30 minutes, uncover; boil over high heat until juices have evaporated, about 10 to 15 minutes. When meat starts to sizzle, stir often until richly browned. Add broth and stir well, then add garlic and wine.

Cover and simmer until meat is very tender when pierced, about 1 1/2 hours; garlic may disintegrate and thicken sauce slightly.

Skim off and discard fat. Transfer to serving dish. Garnish with parsley. Add salt to taste.

Makes 6 servings.