8 lb. beef shoulder clod
Salt and pepper to taste
1/2 c. oil
1 med. sized onion, sliced
3 med. sized carrots, diced
2 branches celery, diced
1 leek, diced
1/2 c. flour
2 c. burgundy
1/4 tsp. basil
1 bay leaf
3 fresh tomatoes, diced
#2 can tomato puree
2 beads garlic
1 tbsp. paprika
1 tbsp. celery salt
1 1/2 qt. beef bouillon

Tie shoulder clod securely with string. Wipe meat with a clean, dry cloth and season with salt and pepper. Place in heavy braising kettle in which oil has been heated smoking hot. Brown meat on all sides. Add onion, carrots, celery and leek. Continue sauteing until vegetables are brown. Add flour and brown again. Mix together and then add wine, basil, bay leaf, tomatoes, puree, garlic, paprika, celery salt, and bouillon. Bring to boil. Skim off foam and excess fat. Cover kettle tightly. Place in 375 degree oven for 2 hours and 40 minutes until meat is well done. Remove from oven. Strain sauce through fine sieve. Serve with sliced meat and "POTATO PANCAKES" recipe in book. Serves 6 to 8.