I was going to post one of my own recipes today, but I made this zaar members recipe the other night and it was so good, I thought I would post this instead. I served mine as stated, except I also did roasted parsnips and stuffing balls and it was absolutely delcious. Do not be put off by all the ingredients it really is not time consuming. The majority of time comes into marinating and then the long cooking time and it is well worth the wait. If you want to see other recipes by this chef please click here.
Ingredients
3-4 lbs Boneless beef roast (rump, sirloin tip, or round)
1/2 Teaspoon salt
1/4 Teaspoon fresh ground black pepper
Marinade
3 Cups red wine
1 Cup water
1/2 Cup onion, sliced
1/2 Cup carrot, sliced
1 Garlic clove, minced
Vegetables
10 Small white onion, peeled
8 Carrot, peeled, shaped like small balls
2 Sprigs fresh parsley, for garnish
2 Tablespoons flour
2 Tablespoons butter
3 Tablespoons madeira wine
2 Tablespoons cognac
1 Bay leaf, crumbled
2 Teaspoons fresh parsley, chopped
1 Teaspoon thyme
Braising Ingredients
2 Tablespoons vegetable oil
2 Slices lean bacon, cubed
1 Ounce brandy, warmed
1 Veal knuckle or beef knuckle
1 Tomato, peeled, quartered
1 Tablespoon fresh parsley, chopped
1 Bay leaf
3 Green onion, chopped
1 Cup beef bouillon
1/2 Teaspoon salt
Method
1. Rub salt and pepper over beef.
2. Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.
3. Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade. Heat oil in large Dutch oven.
4. Add bacon; cook until transparent.
5. Add beef and brown on all sides. Drain off fat.
6. Pour warm brandy over beef and ignite; allow flames to die down.
7. Add remaining braising ingredients; cover pan.
8. Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
9. While meat is roasting, prepare vegetables.
10. During the last hour of braising, add onions and carrots to Dutch oven.
11. When meat and vegetables are tender, remove from oven and place on preheated platter. Surround with onions and carrots. Garnish with parsley and keep warm.
12. Strain sauce through a sieve, skimming off any fat.
13. Make a medium to dark roux with the flour and butter. Thicken pan sauce with all or part of the roux. Stir and heat to boiling 1 to 2 minutes.
14. Add Madeira and cognac. Adjust seasonings.
15. Spoon some sauce over meat; serve remaining sauce on the side.
All photos taken by me unless otherwise stated.
