Roast Beef With Wine Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Carrots | 1/4 Cup (16 tbs), chopped | |
| Onions | 1/4 Cup (16 tbs), finely chopped | |
| Leek | 1/4 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), finely chopped | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Beef Stock | 3 Cup (16 tbs) | |
| Corn oil | 1 Tablespoon | |
| Beef roast | 3 Pound, rolled | |
| Thyme | 1 Pinch (Bouquet garni prepared with:) | |
| Bay Leaf | 1 (Bouquet garni prepared with:) | |
| Ground pepper | 2 Pinch (Bouquet garni prepared with:) | |
| Parsley | 2 Pinch (Bouquet garni prepared with:) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
– In a heavy skillet, melt butter and cook carrots, onions, leek and celery then add flour, stirring constantly for 1 minute.
– Deglaze skillet with wine and reduce liquid by half.
– Add beef stock and reduce by one-third, then set aside.
– In a thick-bottomed casserole, barely larger than the meat, heat oil, sear meat on all sides and season with salt and pepper.
– Pour in sauce and simmer for 1 hour, partially covered.
– Fifteen minutes before end of cooking process, add bouquet garni.
– Put the roast on a warm serving dish, cover with aluminum foil, and let stand for 10 minutes. Slice.
– If you want a thicker sauce, run vegetables and sauce through blender, but remember to remove bay leaf first.
– Deglaze skillet with wine and reduce liquid by half.
– Add beef stock and reduce by one-third, then set aside.
– In a thick-bottomed casserole, barely larger than the meat, heat oil, sear meat on all sides and season with salt and pepper.
– Pour in sauce and simmer for 1 hour, partially covered.
– Fifteen minutes before end of cooking process, add bouquet garni.
– Put the roast on a warm serving dish, cover with aluminum foil, and let stand for 10 minutes. Slice.
– If you want a thicker sauce, run vegetables and sauce through blender, but remember to remove bay leaf first.
Chef
