What better way to get over the mid-week hump than to give y'all some yummy food for thought? I am going to try to be better about posting more recipes that I come up with and others that catch my eye. Let's get started with this terrific beef roast I made last night that I found on Epicurious. With a few small changes, this truly become one of the best roasts I've ever made. The major substitutions I made were using red wine instead of white, and replacing the water with beef broth for added flavor. (When using beef broth, though, be sure to adjust your other salt additions accordingly so it doesn't come out too salty.) After removing the roast from the oven, I let it sit for about 15 minutes and then skimmed as much fat as possible from the surface of the cooking liquid. I then removed the roast itself from the Dutch oven to slice the beef. Meanwhile, I brought the cooking liquid to a simmer over medium heat, and I threw together a beurre manié (a thickening paste made from equal parts softened butter and flour - for this I used 1 heaping tablespoon of each). I stirred in the beurre manié and cooked for about 5 minutes, until thickened and bubbly. Yum!
In spite of the amount of wine used here, this recipe isn't boozy in the slightest. And the onions give this gravy almost a French onion soup feel. Divine! The recipe recommends serving with egg noodles, which would be terrific, but I went the ultimate comfort route and served the roast alongside a heaping bowl of mashed potatoes and some English peas.
The recipe link...
http://www.epicurious.com/recipes/food/views/WINE-BRAISED-CHUCK-ROAST-WITH-ONIONS-231357
1 comment:
I am going to have to try this sometime! Now if it would just turn into a nice, cool fall out here....
Post a Comment