Sorry I’ve been away! My (pre-John) townhome is in escrow right now, so evening meetings with our realtor have kept me out of the kitchen. However, that’s not to say I would have made the Cinnamon Crusted Chicken for FFWD anyway…I’m glad many of you enjoyed it, but it didn’t make my “must have” list.
Roast Beef with Tomato and Red Wine Sauce
We had a colander full of red and yellow cherry tomatoes from our garden, when John was thinking of a different way to make roast (we’ve made Dorie Greenspan’s Boeuf a la Mode 4 times already!), I suggested he throw them in with the wine sauce. The result was this delicious falling-apart roast with a hearty tomato-flavored wine gravy. Perfect comfort food!
In a deep dish with a lid, place a 1 1/2 pound Eye of Round Roast.
1/2 teaspoon each – Onion Powder and Garlic Salt
1 teaspoon each – Cracked Rosemary, Crushed Thyme, and Worcestershire Sauce
1/2 teaspoon Louisiana Hot Sauce
2 Bay Leaves
Salt & Pepper, to taste
Pour one bottle of bold Red Wine – John used Syrah – into the bowl, and turn the roast to coat.
Place the lid on the bowl and allow to marinate 6 – 8 hours, turning every 2 hours.
When you’re ready to cook the meat, pre-heat the oven to 375 degrees.
Remove the meat from the marinade, and pat dry with paper towels.
Salt & Pepper meat, to taste.
Add 2 – 3 Tablespoons Olive Oil to a lidded casserole it’s ideal if you can use the same baking pan that you’ll use to roast the meat. We used a 4-quart Le Creuset Covered Casserole.
Brown the roast on all sides.
Once the meat is browned, pour the marinade into the casserole.
Add about 2 cups Cherry Tomatoes, halved and 2 cups Beef Broth.
Cover with lid, and bake for 2 1/2 to 3 hours.
Remove meat from casserole.
Set on serving plate and cover with foil to keep warm.
Pour wine sauce through a strainer, using a spatula to press sauce from tomatoes.
Discard tomato skins and Bay Leaves.
Place casserole over medium heat and pour wine sauce back into it.
Whisk in up to 1/4 cup Wondra Flour, stirring constantly, until sauce thickens.
Slice meat and serve with mashed potatoes and gravy.
Sour Cream Mashed Potatoes
Fill a large saucepan about 1/2 full with water.
Add 1 teaspoon Salt.
Peel 4 large Russet Potatoes and cut into cubes.
Boil for about 15 minutes, until Potatoes can be pierced with a fork, easily.
Remove from heat and strain potatoes.
Place 1/4 cup Butter into the warm pan.
Return strained Potatoes to pan.
Add 1/2 cup Sour Cream
Salt & Pepper, to taste
Mash with a Potato Masher until they reach the desired consistency.
|Braveheart – Life is rough!|
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!