chez suz
Senior Cook
This is the recipe I have been referring to when I asked the ? about browning meat..it comes from Fine Cooking.
Serves four to six.
This roast has so much flavor! An overnight soak in a balsamic and rosemary marinade makes the garlic-studded meat especially tasty, and it's even more so after being braised with onions and tomatoes.
2 1/2 to 3 lb. rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 Tbs. chopped fresh rosemary
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
141/2-oz. can whole tomatoes, chopped and juices reserved
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes.In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat thoroughly. Cover and refrigerate overnight.
Heat the oven to 350ºF. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the casserole or pan tightly with a lid or aluminum foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 to 31/2 hours.
Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Spoon as much fat as possible from the juices. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased, if necessary).
- Beth Dooley & Lucia Watson, Fine Cooking #19
Serves four to six.
This roast has so much flavor! An overnight soak in a balsamic and rosemary marinade makes the garlic-studded meat especially tasty, and it's even more so after being braised with onions and tomatoes.
2 1/2 to 3 lb. rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 Tbs. chopped fresh rosemary
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
141/2-oz. can whole tomatoes, chopped and juices reserved
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes.In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat thoroughly. Cover and refrigerate overnight.
Heat the oven to 350ºF. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the casserole or pan tightly with a lid or aluminum foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 to 31/2 hours.
Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Spoon as much fat as possible from the juices. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased, if necessary).
- Beth Dooley & Lucia Watson, Fine Cooking #19
