Roast Beef with red wine pan sauce

I love roast beef, but I just do not make it often – and here is the why of the story. My mom’s roast beef was, in a word, heavenly. So much so that it was my brother’s birthday request meal – roast beef, rice & gravy and carrot & raisin salad. But I do not a have a recipe from her for it – a recurring theme here, as is very apparent. The one thing I do remember was that you put the roast into a very hot oven, guessing 450 degrees, and let the exterior crust sear to the point where, as my mom so delicately put it – the smoke alarm in the kitchen goes off. Not kidding – part of the instructions. Love it. Right? D&D_2271

All this, and I am never quite sure what kind of roast to purchase. But I happened upon this recipe and the Publix had a roast for sale that fit the bill. It was a 2 pound little guy and was just a bit over $8 at the sale price – sold! The recipe was not quite a gravy liked I am used to, but I never turn down a pan sauce with wine in it either (big surprise, I know), so there we are.

2 pound sirloin tip roast
1 cup red wine
1 cup beef broth
1 Tbs cornstarch
1 Tbs cold water
1 Tbs unsalted butter, or more.

Preheat oven to 450 degrees. Salt and pepper, and let beef sit at room temperature for one hour. Pat beef dry with paper towels and place in a oven-safe skillet. Place in preheated oven for 10 minutes then reduce temperature to 275 degrees and roast until desired done-ness. For a two pound roast = 1 and 3/4 hours for medium-rare, or up to two hours for medium-well, but who wants that? Blech. Nobody.

Remove roast from oven and set aside, tent with foil to rest. Leave pan drippings in the skillet and taste – this is key if you are like me and always salt a roast before it hits the heat. Heat skillet over medium heat and add wine to deglaze. Add broth and simmer to reduce by half. Whisk together corn starch and water, add to sauce and simmer to thicken. Remove from heat, add butter, taste again and adjust seasonings.

19 November 2017 – Tramotina 12″ skillet – Burnt my damn hand – idiot.

Modified from Closet Cooking (Thanks again Kevin!) – The Perfect Roast Beef  Kevin’s post includes different roasts that will work for the recipe and cooking times based on weight. Glad Kevin did the work so I do not have to. Ugh Math, or something like it.

Had some issues with the cornstarch and water mixture – it just lumped up. Had to sieve it out of the pan sauce. Need to sort this out because I know my mom used the same technique to make gravy for roast beast – figure out the chemistry of cornstarch. Lord, now we have science too. Yikes, this might just be beyond me.

Thermapen – to determine interior temperature –  a very very good investment. Love this thing!

Love twisty top wine – Australia Shiraz and the Boy finished what was left. Kind of the same way he finishes milk when I am done with it for whatever recipe I purchased it for. It was a lovely Shiraz if I do say so myself.  I know everyone says this, but do not cook with a wine that you will not drink. It is a maxim that holds true.

Next time, I think crimini mushrooms will be involved – lots of them and maybe a few onions as well. Nothing ever goes wrong when you pan roast mushrooms and onions.

Roast Beef Sandwiches with Horseradish-Cream & Romaine

Another recipe I have not made in ages, but have made a lot (see below) and my notes made me realize that the Boy enjoyed it. I wanted a little something different for Thanksgiving appetizer this year – beside my very traditional (though lovely) sweet potato biscuits with ham, horseradish, and cranberry. Side: just fixed an atrocious sentence – this is why you re-read to edit. D&D_2309

1 loaf Italian bread, sliced
3/4 pound thinly sliced rare-ish roast beast
Romaine lettuce
1/2 cup sour cream
Horseradish to taste
Zest and juice of one lemon – very important
Kosher salt / Freshly-ground black pepper

Preheat oven to 350 degrees. Line a rimmed baking sheet lined with foil or parchment. Toast bread on one side for three minutes and the other side for four. Remove from oven and cut each slice of bread in half. The bread should still be soft-ish but have a bit of crunch to it as well.

So the horseradish cream is a play-it-by-ear kind of thing. You could use Duke’s mayonnaise instead of sour cream, but I prefer sour cream – little smoother. Mix in how ever much horseradish you like and taste as you go. The lemon zest and juice are a requirement – it makes the biggest difference. Then season well with kosher salt and freshly ground pepper. This is really the part that makes the sandwich work.

Then, just assemble. 1/2 slice of bread, horseradish cream, roast beef, crunchy romaine leaves, and the other 1/2 slice of bread. That’s it – kind of dead simple when you get right down to it. This is something that really needs to be made just an hour or so before you are going to eat it. The bread needs that slight crunch. Can’t have the horseradish cream making the bread soft and the romaine needs to be super crunchy – which is why you rinse it in super cold water – oh, and I always remove the stem – hate those things. Ugh.

24 December 2004
24 December 2006
24 December 2008 – The Boy’s request and he made them
25 April 2009 – The Boy’s 16th birthday
10 May 2009 – Mom’s Day at W&J’s
23 November 2017 – Thanksgiving

*Needs a better name

BBQ Braised Beef Sandwiches

This is a Cooking Light recipe from 2005 (I think). I have modified it a bit, kind of a lot, but the flavors work really well. It makes a great sandwich. And great leftovers and if you are lucky there will be some to put in the freezer for a few weeks from now and a very easy dinner – or lunch.D&D_2215

1 medium yellow onion, sliced
2 garlic cloves, whole
2 Tbs canola oil
1 Tbs McCormick Montreal blend (can’t say enough good things about this)
15 ozs can beef broth, low sodium
4 pound boneless chuck roast, trimmed
1 cup sweet hickory barbecue sauce (Bull’s Eye)
1 can whole-berry cranberry sauce
~~~
Rolls – French Hamburger Buns
Slaw (homemade) – see below

In a large cold pot, put 2 Tbs of oil and add sliced onions and garlic cloves. Heat on low until onions are soft but not browned. Add McCormick Montreal blend, beef broth and chuck roast (cutting it in half if necessary). It does not look like enough liquid, but we are braising people. Not boiling. Bring to boil and reduce to simmer. Cover. Simmer three hours, turning the meat every half an hour or so. This is rather forgiving.

When the beef is just falling apart, remove from heat and let sit for 15 minutes. Shred with forks and add barbecue sauce and cranberry sauce and stir well to combine. Heat over low until heated through.

Serve on buns, or cool and refrigerate for the next day (good idea!).

Okay – now for cole slaw. Another no recipe recipe – sorry – sometimes this is just the way I cook.

Equal parts Duke’s mayonnaise and sour cream – a pinch of salt, a couple grinds of black pepper and a splash of apple cider vinegar. Taste. Then add enough sugar to balance the vinegar – this is a total personal preference thing. Now here is where things get interesting. I always make the dressing first and then add in enough cole slaw mixture to make it – not sure how to word this – not too soupy and not to dry. Is that helpful? I think not.

D&D_2208It is, however, the way my mom made cole slaw and it works for me. Although I purchase cole slaw mix instead of shaving a whole cabbage, like my mom did. I do tend to make a bunch of small batches of slaw instead of a big bowl because, to my mind, cole slaw gets messy after a day or so. By using a small bowl, it helps with proportions and makes enough for a day or two – then you can do it all again and make more later in the week.

30 October 2017