Recipe by Barefoot Beachcomber
An adopted recipe, but it is superb.
Top Review by Vic1
Sometimes getting a recipe – no matter how good – to work, is like getting the square peg into the round hole, or perhaps, in Mr. Arnold’s lingo: getting a bear to sit for tea. This is good and worth the effort, but why the spices are listed before “bouquet garni,” I don’t know. Why canola oil! I would think Mr. Arnold beyond this Canadian poison. I used olive oil. Was this 2 teaspoons each thyme, oregano, and savory, or 1/3 teaspoon per spice? I chose the latter, and it worked. Moderate oven? I chose 325, but more on that later. I had problems with a proper “casserole or stock pot.” To get wine to “cover” would take over a weeks allowance (of wine), so I started with a cup of stock, but the meat floats, impossible for me to cover it…Then…the wine had so cooled the affair that 325 did not seem hot enough, so I went up to 375 to get things up to speed. Then: this “forcing through as much vegetable pulp as possible.” (There are olives in this.) Hey, use a food processor, this straining juices is too straining. (I should know: I tried.) Still, as anyone who has had tea with a bear will no doubt agree, it is worth the trouble. The olives…a stroke of something, really good.
- 3 lbs cross-rib roasts
- 1⁄2 cup carrot, Coarsely Chopped
- 1⁄2 cup celery, Coarsely Chopped
- 1⁄2 cup onion, Coarsely Chopped
- 1⁄2 cup mushroom, Coarsely Chopped
- 2 tablespoons butter
- 1⁄2 cup black olives, Pitted
- 2 tomatoes (Tomatoes should be peeled, seeded and coarsely chopped.)
- 2 teaspoons herbs (thyme, oregano, and savory)
- 2 cups beef stock or 2 cups red wine
Directions See How It's Made
- Brown the vegetables in the melted butter.
- Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
- Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
- Place the beef on top.
- Pour stock and/or red wine over, then add herbs.
- Cover and place in moderate oven for about 2 hours or until the meat is tender.
- Check during the last hour and add liquid if needed.
- Remove the meat and vegetables to a warm platter.
- Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
- This gravy should not need any additional thickening.