My grandmother's pot roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tri-tip or bottom round of beef |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | tablespoons | Olive oil |
| 3 | cups | Sliced onions |
| 1 | cup | Rounds-sliced leeks |
| 1½ | cup | Bias-sliced celery |
| 1½ | cup | Wedge-cut carrots |
| ¼ | cup | Slivered garlic |
| ¼ | teaspoon | Red pepper flakes |
| 4 | cups | Hearty red wine; see * Note |
| 3 | cups | Rich beef stock |
| 2 | cups | Seeded and diced tomatoes |
| 2 | larges | Bay leaves |
| 1 | teaspoon | Fennel seed |
| 2 | teaspoons | Minced fresh thyme leaves |
| (or 1 teaspoon dried thyme) | ||
| 2 | teaspoons | Minced fresh sage leaves |
| (or 1 teaspoon dried sage) | ||
| 2 | teaspoons | Minced fresh oregano leaves |
| (or 1 teaspoon dried oregano) | ||
| Roasted potatoes | ||
| Sauteed shiitake or wild mushrooms | ||
Directions
* 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 2½ 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 ⅓ 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-24-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.