Roast Beef With Wine Recipe
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Ingredients
1 tbsp (15 ml) butter
1/4 Cup (60 ml) carrots, linely chopped
1/4 Cup (60 ml) onions, finely chopped
1/4 Cup (60 ml) leek, finely chopped
1/4 Cup (60 ml) celery, finely chopped
1/2 Cup (125 ml) dry red wine
1 tbsp (15 ml) flour
3 Cups (750 ml) beef stock
1 tbsp (15 ml) corn oil
1 2 to 3 lb (900 g to 1.4 kg) roast beef, rolled, boneless
Salt and pepper
Bouquet garni prepared with:
1 pinch of thyme
1 bay leaf
2 pinches of ground pepper
2 pinches of parsley
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.
