Marinara Roast Beef With Grilled Asparagus and Potatoes Recipe
Ingredients
| Extra virgin olive oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Tablespoon, minced | |
| 1/2 cup dry red wine such as Pinot Noir | ||
| Tomato puree | 1 Can (10oz) | |
| Red wine vinegar | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Bay leaves | 2 | |
| Thyme sprigs | 3 | |
| Eye | 1 | |
| 5 garlic cloves, cut in half lengthwise | ||
| Kosher salt and black pepper | ||
Directions
Heat oil in a large saucepan over medium-high heat; add onion and saute 3 minutes; add garlic and saute 1 minute.
Add wine and bring to a boil.
Stir in tomato puree, vinegar, sugar, bay leaves, and thyme.
Simmer for 3 minutes.
Remove marinade from heat; cool to room temperature.
When cooled, pour marinade into a resealable plastic bag.
Pierce roast with the tip of a paring knife; insert a garlic half into the incision.
Repeat procedure randomly around roast, using all of the remaining garlic halves.
Add beef to marinade; refrigerate 8-12 hours, turning occasionally.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.
Remove beef from bag; reserve marinade.
Using paper towels, pat beef dry; season meat with salt and pepper.
Grill beef, covered, over medium-high heat, browning on all sides, 5-7 minutes.
Slide beef to unlit side of grill; roast another 40 minutes, turning every 10 minutes or until internal temperature reaches 135° with an instant-read thermometer.
Remove beef from heat and tent with foil.
Let beef rest 5 minutes before slicing.
Strain reserved marinade into a saucepan; bring to a boil.
Simmer 3 minutes.
Serve with beef.
Add wine and bring to a boil.
Stir in tomato puree, vinegar, sugar, bay leaves, and thyme.
Simmer for 3 minutes.
Remove marinade from heat; cool to room temperature.
When cooled, pour marinade into a resealable plastic bag.
Pierce roast with the tip of a paring knife; insert a garlic half into the incision.
Repeat procedure randomly around roast, using all of the remaining garlic halves.
Add beef to marinade; refrigerate 8-12 hours, turning occasionally.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.
Remove beef from bag; reserve marinade.
Using paper towels, pat beef dry; season meat with salt and pepper.
Grill beef, covered, over medium-high heat, browning on all sides, 5-7 minutes.
Slide beef to unlit side of grill; roast another 40 minutes, turning every 10 minutes or until internal temperature reaches 135° with an instant-read thermometer.
Remove beef from heat and tent with foil.
Let beef rest 5 minutes before slicing.
Strain reserved marinade into a saucepan; bring to a boil.
Simmer 3 minutes.
Serve with beef.
Chef
