 |
|
|
|
|
|
|
| |
|
|
|
| OLD WORLD ROAST
BEEF WITH BROWN GRAVY |
| (click
for printable version of this
recipe) |
| This
roast is very tender and juicy.
Making the gravy with the vegetables
really gives the gravy an Old World
flavor that is missing so much in
today's cooking. |
|
|
| TOOLS: |
|
Cutting Board
Knife
Tongs
Whisk
Butchers Twine
Meat Thermometer
Large Oven-Proof Skillet
Plastic Wrap
Aluminum Foil
|
|
| INGREDIENTS: |
|
1 (3 to 5 lb)
boneless top round
roast, tied
salt & pepper
1 tbsp vegetable oil
4 tbsp unsalted
butter
2 carrots, peeled and
cut into
2-inch pieces
1 onion, peeled and
cut into ½" rounds
1 celery rib, cut
into 2-inch pieces
½ cup all-purpose
flour
1 tsp tomato paste
2 (10.5 oz) cans beef
consomme
1 ½ cups water
|
|
|
 |
|
| (CLICK
ANY PICTURE TO
ENLARGE) |
|
|
|
|
| PREPARATION: |
|
Pat roast dry with paper towels
and rub with 2 tsp salt. Wrap in
plastic wrap and refrigerate
overnight.
Place oven rack in middle and
preheat oven to 225 degrees F.
Remove roast from refrigerator and
pat dry with paper towels. Rub with
2 tsp pepper. Heat oil in large
skillet over medium-high heat until
oil is just smoking. Brown roast all
over, appx 8 to 12 minutes; transfer
to plate.
Add butter to skillet and melt over
medium heat. Add carrots, celery and
onion and cook until lightly
browned. Add tomato paste and stir
to coat veggies. Add flour and cook
until browned, appx 2 minutes.
(Juices will be absorbed by now).
Remove from heat and push veggie
mixture to center of skillet. Place
roast on top of vegetables and place
skillet in oven, uncovered. Cook
until meat thermometer inserted in
center registers appx 125 degrees F
(for medium rare). Appx 2 to 3
hours. Cooking times will vary based
on size of roast.
Transfer roast to carving board,
tent with aluminum foil and let rest
for 20 minutes. Meanwhile, we will
make the gravy. Slide an oven mitt
over the handle of the skillet to
remind you that it is hot! Place
skillet with vegetables in it on
medium-high heat and cook, stirring
occasionally, until vegetables are
deep golden brown, appx 5 minutes.
Slowly whisk in water, scraping up
any browned bits. When a smooth
paste is formed, slowly add the
consomme, constantly whisking. Bring
to boil. Reduce heat to medium and
simmer until thickened, appx. 10 to
15 minutes. Strain gravy through
fine strainer into serving bowl;
discard the vegetables. Season with
salt & pepper.
Remove the twine from the roast.
Slice roast. Serve with gravy.
HINTS: When browning the
roast, use tongs to turn it so you
do not puncture holes in it. The
browning of the roast seals in the
juices and slow roasting brings out
the flavor. Trying to bake at a
higher temperature will only dry the
roast out. |
|
 |
|
| (CLICK ANY
PICTURE TO ENLARGE) |
|
 |
|
|
|
|
|
|
|
