When my darling husband Dov decides that he wants to bring me home a great shabbos gift – instead of nice flowers – I get meat! (gotta love him) If its not cases of lamb it’s gorgeous roasts (from silver tip – to prime cut) . This is a really great make the night before recipe that I use all the time.
4 lb Roast
1 tbsp. Margarine
1.5 tbsp. extra virgin olive oil
2 cups onions, halved an sliced thin
1 extra large carrot, chopped into medium size pieces
2 celery rib, chopped into medium size pieces
2 tsp. minced fresh garlic
3 cups beef broth
3/4 cup dry red wine
1 tbsp. tomato paste
1 bay leaf
2 tsp. dried thyme
ground black pepper
1 tbsp. balsamic vinegar
1. Prep your roast – sprinkle it with kosher salt – place in albumin pan and let it sit at room temperature for about an hour.
2. pre -heat oven to 350 degrees
3. In a heavy dutch oven heat the margarine and olive oil on medium high flame. When the oil and margarine are hot add the onions and saute , stirring occasionally until they have softened and start to brown. about 10 minutes.
4. Add the carrot and celery to the onions and stir, continuing to cook for 5 minutes more. Then add the garlic and cook for another minute or less, stirring everything together.
5. Then add 1 cup of the beef broth, 1/2 cup wine tomato paste, bay leaf, thyme, and bring to a simmer.
6.Get your roast and pat it dry with paper towels. season well with some black pepper.
7.Nestle your seasoned roast ontop of the vegetables and add rest of the broth. Cover the pot tightly with a layer of foil and then its lid; and then place into hot oven. Lower the oven to 300 F
8.Cook roast for about 3.5-4 hrs until the meat is full tender. Turn your roast halfway thru cooking – Test doneness by sticking a sharp knife into the center – if it easily slips out – you are done.
For the sauce:
Remove roast to a cutting board or another aluminum pan – and tent loosely with foil.
Strain liquid thru a mesh strainer into a large bowl. Discard bay leaf. Transfer vegetables to a blender. Allow liquid to sit for about 5 minutes then skim off any fat from the top. Then add the liquid to the vegetables in the blender and blend until smooth.
Heat the blended liquid in a large saucepan over med-high heat. Once the sauce has come to a simmer remove from flame and add 1/4 more of the red wine, the balsamic vinegar and season with a little more salt and pepper to taste. Cut your roast into 1/2 inch thick slices and place onto serving platter. Spoon 1/2 the sauce over the meat and pass around sauce in gray dish for more at the table.
(originally adapted from an american test kitchen recipe)