Savory pot roast:
Ingredients 6-8 Servings
3 pounds tri-tip or bottom round of beef
salt and freshly ground black pepper
4 tablespoons olive oil
3 cups sliced onions
1 cup leeks, sliced into rounds
1 1/2 cups celery, sliced on the bias
11/2 cups carrots, cut in wedges
1/4 cup slivered garlic
1/4 teaspoon red pepper flakes
4 cups hearty red wine
3 cups rich beef stock
2 cups seeded and diced tomatoes
2 large bay leaves
1 teaspoon fennel seed
2 teaspoons each minced
fresh thyme, sage, and oregano leaves
(1 teaspoon each dried)
Garnish:
Roasted potatoes and sautéed shiitake or wild mushrooms
Directions
Trim beef of all visible fat and season with salt and pepper.
In a large, heavy bottomed roasting pan, quickly brown the
meat on all sides in the olive oil. Remove meat and add the
onions, leeks, celery, carrots, and garlic and cook over moderate
heat until vegetables just begin to color and onions are
translucent.
Return meat to the pan and add pepper flakes, red wine,
stock, tomatoes, and herbs. Bring to a simmer, cover, and
place in a preheated 375 degree oven for 2 to 21/2 hours,
or until meat is very tender and almost falling apart.
Strain the liquid from the meat and vegetables.
Allow the liquid to sit for a few minutes so that the fat will rise
to the surface. Strain off and discard fat. Return the liquid
to the pan and, over high heat, reduce by approximately
1/3 to concentrate flavors (if desired, thicken with 2 teaspoons
cornstarch dissolved in wine or water).
Correct seasoning with salt and pepper.
Return meat and braising vegetables to pan and warm through.
Slice meat and arrange in shallow bowls along with some
of the braising vegetables. Generously ladle reduced sauce
around and garnish with roasted potatoes and mushrooms. |
Free Forum Hosting
Important Announcement
First 