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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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Sunday lunch - this roast takes a little work, but that can all be done up to 4 days in advance, allowing the flavours to meld and combine. Ingredients:
4 cups dry red wine |
1/4 cup red wine vinegar |
3 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, crushed |
2 bay leaves |
3 inches orange rind |
6 whole cloves |
1/2 teaspoon fennel seed, crushed |
1/2 teaspoon ground ginger |
1/2 teaspoon dried thyme |
1/2 teaspoon dried savory |
1/4 teaspoon pepper |
6 1/2 lbs beef boneless bottom round roast or 6 1/2 lbs top round roast |
1/4 cup butter |
2 large onions, minced |
2 large carrots, minced |
1 stalk celery, minced |
2 tablespoons tomato paste |
3 cups beef stock |
1 lb small new potato, scrubbed (cut in half if too large) |
1 lb carrot, cut into large dice |
1 lb white pearl onions or 1 lb small onion, peeled |
1 lb green beans, trimmed and cut into 1 inch pieces |
Directions:
1. Combine ingredients for marinade in a bowl just large enough to contain the meat.
2. Blend well; add meat, turning to coat all sides.
3. Cover with plastic wrap and refrigerate 1-2 days, turning once a day.
4. Drain meat, reserving marinade.
5. Pat meat dry.
6. Strain marinade through sieve, pressing on vegetables with back of spoon.
7. Set aside.
8. Heat butter in large Dutch oven over medium-high heat.
9. Add meat and brown well on all sides, turning with spatula to avoid piercing.
10. Set meat aside.
11. Add minced onion, carrot and celery to pot and cook until golden-brown, 9-10 minutes.
12. Add beef stock, tomato paste and reserved marinade to pan and season to taste.
13. Bring to simmer and return roast to pan.
14. Reduce heat to low, cover tightly and simmer gently until meat is barely tender 2 – 2 1/2 hours.
15. Stir in new potatoes, diced carrots and pearl onions.
16. Cover and cook for 15 minutes.
17. Add beans and continue cooking, covered, for another 20 minutes.
18. Remove from heat; uncover and let cool.
19. Refrigerate at least 1 day, preferably 2.
20. To serve: Place pan over low heat and gently reheat meat and vegetables for 1 hour.
21. Slice about 2/3 the roast and place in center of large platter surrounded by the vegetables.
22. Remove vegetables from sauce using slotted spoon.
23. Taste sauce and reduce to desired concentration.
24. Spoon some sauce over meat and pass the remainder separately.
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