| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ckright2 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Tri-tip or bottom round of beef |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
tb |
Olive oil |
| 3 |
c |
Sliced onions |
| 1 |
c |
Rounds-sliced leeks |
| 1 1/2 |
c |
Bias-sliced celery |
| 1 1/2 |
c |
Wedge-cut carrots |
| 1/4 |
c |
Slivered garlic |
| 1/4 |
ts |
Red pepper flakes |
| 4 |
c |
Hearty red wine; see * Note |
| 3 |
c |
Rich beef stock |
| 2 |
c |
Seeded and diced tomatoes |
| 2 |
lg |
Bay leaves |
| 1 |
ts |
Fennel seed |
| 2 |
ts |
Minced fresh thyme leaves |
|
|
(or 1 teaspoon dried thyme) |
| 2 |
ts |
Minced fresh sage leaves |
|
|
(or 1 teaspoon dried sage) |
| 2 |
ts |
Minced fresh oregano leaves |
|
|
(or 1 teaspoon dried oregano) |
|
|
Roasted potatoes |
|
|
Sauteed shiitake or wild mushrooms |
INSTRUCTIONS
* Note: Recommended wines are, big, deep reds like Cabernet, Zinfandel or
Petite Syrah and other Rhone varieties.
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
preheated 375 degree oven for 2 to 2 1/2 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. This recipe yields
6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9643 broadcast 09-10-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-24-1996
Recipe by: John Ash
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