Friday, January 22, 2010

Joe’s Braised Beef Roast

Braised Beef Roast

Well Joe made a WONDERFUL dinner the other night. He also was kind enough to type out the recipe and take a few snapshots of the process for me to share with you all!

2 lbs roast, round steak, or ternderloin
2 cups red wine (3 buck chuck from Trader Joes works good)
1/4 cup olive oil

2 1/2 cups Beef or vegetable stock

1-2 stalks Celery

2 Tblsp minced garlic

2 large carrots or equivalent baby carrots, cut 1/4 inch pieces

1/2 cup red onion

1/2 cup sweet or yellow onion

1 Tsp Thyme

1 Tsp dill

1 bay leaf

1 Tsp ground pepper

1/2 Tsp salt

2 1/2 cups mushrooms any type, a variety works nice.

Make marinade for the roast and marinade for 2-6hours prior to cooking

1 cup red wine
1 1/2 cup stock

1/4 cup olive oil

1 stalk celery finely chopped

1/2 Tsp Thyme

1/2 Tsp dill

1/2 Tsp pepper

1/Tsp Salt

1 Tblsp minced garlic

Add to Zip lock bag with the roast. Refridgerate for as long as you can before cooking. 2-6 hours

  • Grill -- or - sear the Roast on each side in a HOT skillet with a bit of oil 5 minutes a side or so.
  • Reserve the marinade for the sauce.
  • Use 1/2 of the reserved marinade for the Braising vessel and 90% of the onions both red and yellow, 90% of the Mushrooms. cover tightly Place in oven at 425 degree F for 45 -75 Minutes or to desired doness

Make the sauce

  • add remainder of the reserved marinade just a few carrots, 10% of the onions both red and yellow, 1 Tblsp minced Garlic, remaining thyme, dill, pepper, Bay leaf.
  • Add a 1/2-3/4 cup more wine and also Broth. Should start with about 3-4 cups total
  • Bring to boil in Sauce pan then reduce heat an simmer to the desired thickness. 45 minutes or so
  • Strain to a sauce vessel or bowl.

Remove roast from oven
Let the roast rest covered for15 minutes.

Goes wonderfully with steamed Green Beans & Garlic Smashed Potatoes

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