| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Swedish | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | t | Salt |
| 1 | t | Ground allspice |
| 1/2 | t | Freshly ground black pepper |
| 4 | lb | Boned beef bottom round |
| roast | ||
| 1/2 | Stick unsalted butter | |
| 2 | T | Vegetable oil |
| 2 | Onions, halved and sliced | |
| thin | ||
| 2 | T | Molasses |
| 2 | T | Cider vinegar |
| 2 | T | Brandy |
| 1 | t | Anchovy paste |
| 1 1/2 | c | Beef broth |
| 1 | c | Water |
| 1 | Bay leaf | |
| 1 | lb | Carrots, peeled and halved |
| lengthwise and cut into | ||
| 1/2-inch thick slice | ||
| 1 1/4 | lb | Pearl onions, peeled |
| 4 | c | Shiitake mushroom caps |
| 1 1/2 | c | Button mushrooms, quartered |
| 1 1/2 | c | Cremini mushrooms, quartered |
| 2 | T | Flour |
| 1/4 | c | Heavy cream |
| 3 | T | Finely chopped fresh parsley |
| leaves | ||
| 2 1/2 | urs. Stir in carrots, onions and mushrooms and cook |
INSTRUCTIONS
In a small bowl stir together salt, allspice, and pepper and rub all over meat. In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over moderately high heat until foam subsides and brown meat on all sides. With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, until golden. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add meat and simmer gently, covered, turning meat occasionally, covered, 30 minutes, or until vegetables are tender. With a slotted spoon transfer roast and vegetables to a large plate and keep warm, covered. Boil braising liquid until reduced to about 2 cups and strain through a sieve into a bowl. In same kettle melt remaining 2 tablespoons butter and whisk in flour. Cook roux over moderately low heat, whisking, 3 minutes and add strained liquid in a stream, whisking. Boil mixture, whisking 1 minute, or until smooth and thickened slightly. Add cream and salt and pepper to taste and keep sauce warm. Cut roast into 1/2-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side. Yield: 6 to 8 servings NOTES : Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9044 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6321
Calories From Fat: 3203
Total Fat: 358.7g
Cholesterol: 2123.9mg
Sodium: 8951.9mg
Potassium: 10397.9mg
Carbohydrates: 148.5g
Fiber: 27.3g
Sugar: 54.5g
Protein: 599.8g