Prep 1 hr
Cook 4 hrs
This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato.
- 1360.77-1814.36 g boneless beef roast (rump, sirloin tip, or round)
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 709.77 ml red wine
- 236.59 ml water
- 118.29 ml onion, sliced
- 118.29 ml carrot, sliced
- 1 garlic clove, minced
- 10 small white onions, peeled
- 8 carrots, peeled, shaped like small balls
- 2 sprig fresh parsley, for garnish
- 29.58 ml flour
- 29.58 ml butter
- 44.37 ml madeira wine
- 29.58 ml cognac
- 1 bay leaf, crumbled
- 9.85 ml fresh parsley, chopped
- 4.92 ml thyme
- 29.58 ml vegetable oil
- 2 slice lean bacon, cubed
- 28.34 g brandy, warmed
- 1 veal knuckle or 1 beef knuckle
- 1 tomatoes, peeled, quartered
- 14.79 ml fresh parsley, chopped
- 1 bay leaf
- 3 green onions, chopped
- 236.59 ml beef bouillon
- 2.46 ml salt
- Rub salt and pepper over beef.
- 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.
- Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade.
- Heat oil in large Dutch oven.
- Add bacon; cook until transparent.
- Add beef and brown on all sides.
- Drain off fat.
- Pour warm brandy over beef and ignite; allow flames to die down.
- Add remaining braising ingredients; cover pan.
- Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
- While meat is roasting, prepare vegetables.
- During the last hour of braising, add onions and carrots to Dutch oven.
- 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.
- Strain sauce through a sieve, skimming off any fat.
- 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.
- Add Madeira and cognac. Adjust seasonings.
- Spoon some sauce over meat; serve remaining sauce on the side.
Delicious roast beef!!! I used a 2 lb sirloin tip roast. I followed the ingredients but once I marinaded the beef and strained it, I added those onions in with the beef after it was browned along with some of the marinade. When it came time for the vegetables, I then also used the carrots from the strained marinade, but otherwise followed as written and it came out perfect!!! I served it for a Sunday dinner along with mashed potatoes, gravy from the roast, corn and homemade crescent rolls, yummo!!! Thanks mersaydees for sharing the recipe!!! Made for ZWT 5.
omg! this beef was so delicious! it came out perfectly tender and the flavors came together so well! i absolutely loved this! i will prob end up making this next year as my holiday roast! delish! made for recipe swap!
One word WOW. I do not know how many times, I had my family coming out to the kitchen, to say what a gorgeous smell. 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. I made as is except I added some roatsed parsnips to the veg and also made some stuffing balls. I did tie the beef with kitchen string at intervals, so the meat would keep its shape. I do not have a dutch oven so I browned the beef as stated then cooked in a large saucepan covered over a very low heat. I strained the marinade and added to the saucepan to give it more liquid, and added some beef stock granules so the wine did not over power the sauce. This was absolutely amazing and the meat just fell apart it was so tender from all the marinating and slow cooking. The sauce was gorgeous and the whole meal was just so morish I will be making this again soon. A definite keeper, one of the best recipes I have tried in a long time.