Prep 30 mins
Cook 3 hrs 30 mins
Sunday lunch - this roast takes a little work, but that can all be done up to 4 days in advance, allowing the flavours to meld and combine.
- 4 cups dry red wine
- 1⁄4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 2 bay leaves
- 3 inches orange rind
- 6 whole cloves
- 1⁄2 teaspoon fennel seed, crushed
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried savory
- 1⁄4 teaspoon pepper
- 6 1⁄2 lbs beef boneless bottom round roast or 6 1⁄2 lbs top round roast
- 1⁄4 cup butter
- 2 large onions, minced
- 2 large carrots, minced
- 1 stalk celery, minced
- 2 tablespoons tomato paste
- 3 cups beef stock
- 1 lb small new potato, scrubbed (cut in half if too large)
- 1 lb carrot, cut into large dice
- 1 lb white pearl onions or 1 lb small onion, peeled
- 1 lb green beans, trimmed and cut into 1 inch pieces
- Combine ingredients for marinade in a bowl just large enough to contain the meat.
- Blend well; add meat, turning to coat all sides.
- Cover with plastic wrap and refrigerate 1-2 days, turning once a day.
- Drain meat, reserving marinade.
- Pat meat dry.
- Strain marinade through sieve, pressing on vegetables with back of spoon.
- Set aside.
- Heat butter in large Dutch oven over medium-high heat.
- Add meat and brown well on all sides, turning with spatula to avoid piercing.
- Set meat aside.
- Add minced onion, carrot and celery to pot and cook until golden-brown, 9-10 minutes.
- Add beef stock, tomato paste and reserved marinade to pan and season to taste.
- Bring to simmer and return roast to pan.
- Reduce heat to low, cover tightly and simmer gently until meat is barely tender 2 – 2 ½ hours.
- Stir in new potatoes, diced carrots and pearl onions.
- Cover and cook for 15 minutes.
- Add beans and continue cooking, covered, for another 20 minutes.
- Remove from heat; uncover and let cool.
- Refrigerate at least 1 day, preferably 2.
- To serve: Place pan over low heat and gently reheat meat and vegetables for 1 hour.
- Slice about 2/3 the roast and place in center of large platter surrounded by the vegetables.
- Remove vegetables from sauce using slotted spoon.
- Taste sauce and reduce to desired concentration.
- Spoon some sauce over meat and pass the remainder separately.
This is a great recipe to try and certainly worth the time it takes. Yum feijao