Monday, December 19, 2011

Roast Beef & Gravy - December 17, 2011

Yet another hearty, comfort food post from Jaime! The weather has finally turned wintry here in the DC area and this felt like the right kind of meal to warm us inside and out.

I seared the beef in my dutch oven, then transferred it to a roasting pan and slow roasted it for about 2 hours at 275 degrees, until it was medium rare. Meanwhile I utilized the fond and drippings in the dutch oven to make a gravy. I browned a "mirepoix" (love using fancy French cooking words!) of onions, carrots, and celery. Then tossed in some chopped garlic and flour and cooked for about a minute, then deglazed the pan with some red wine and added a full carton of beef broth. I let it all simmer for a good 20 minutes, until the gravy was thick, and strained out the solids. This was based roughly on a recipe I saw that included mushrooms before the mirepoix, but didn't have any on hand. Next time I'll try to include them. This was delicious but could definitely have been improved with an earthy counterbalance to the acidity of the wine.

If you have gravy, you must also have mashed potatoes which were prepared the standard way using lots of butter and milk.

During the last 30 minutes of roasting, I threw together some brussel sprouts tossed with olive oil and some of the sage and rosemary herb rub I made earlier this fall. I can't believe I used to turn my nose up at brussel sprouts! I adore them now, especially roasted so the outer edges get dark brown and crispy. I need to pick up a few more bags before the holiday season ends and they disappear from the stores.

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