| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Roast, Four star |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Chopped onion |
| 1 |
c |
Carrots; chopped |
| 1/4 |
c |
Vegetable oil |
| 5 |
lb |
Beef roast; (chuck, rump or bottom round) covered with a layer of fat and tied |
| 2 |
|
Cloves garlic; each cut into slivers |
| 2 |
|
Tomatoes; chopped |
|
|
Bouquet garni parsley; leeks, bay leaf, celery stalk, sprig thyme or |
| 1 |
ts |
Dried thyme |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a casserole large enough to hold the
meat, heat the butter. When foaming subsides add the onions and carrots and
saute for about 10 minutes or until they take on some color. With a slotted
spoon remove them and reserve for later.
Add the oil to the casserole and heat over high heat. Add the beef and
brown the meat on all sides; this should take 15 minutes to get a deep
golden color. Return the vegetables to the casserole, stuffing them
underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the
casserole until you hear it sizzle, drape the meat loosely with aluminum
foil, cover the casserole tightly and place it in the lower third of the
oven.
Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to
cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to
a platter. Strain cooking juices into a saucepan, pressing down hard on the
vegetables to extract their liquid. Let liquid settle for a minute, then
skim off surface fat. Heat the liquid and reduce slightly; adjust
seasoning. Slice the roast and spoon the gravy over the top. Serve with
braised carrots and boiled parslied potatoes (make extra for cold potato
salad and beef salad next day).
Yield: 8 servings
Posted to MC-Recipe Digest V1 #260
Date: Sat, 26 Oct 1996 11:07:31 -0700
From: Gerald Edgerton <jerrye@wizard.com>
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