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Sunday, February 1, 2015

Roast beef with Red Wine Sauce, Tri-color Carrots, Parsnips, Mushrooms and Potatoes




This is a traditional British and Irish meal served on Sundays consisting on meat, vegetables and potatoes. My vegetarian friends will have to skip this recipe, but it will be a carnivores' favorite!
It needs some preparation time, about 15 minutes and the rest is mostly oven time.

Tips: Always let your meat come to room temperature before sealing or roasting. Take the meat out of the fridge at least 1 hour before cooking.

In this recipe I am using a boneless beef ribeye steak with its own fat on top. Leave the fat when cooking and remove when eating. If you like beef with less marbling fat you can use a New York strip roast which will cook faster.

Ingredients
I like to seal the meat in a pan before roasting and then seasoning with salt and pepper. You will get an awesome browning and will seal the juices inside the meat for a very tender and juicy roast beef. However, if you want to avoid the mess of sealing, you can put the beef and vegetables in the oven at a very high temperature (450º F) for about 10 minutes and then roast at a lower temperature.

I prefer roasting at low temperature since it will yield a moisture and tender meat that is full of flavor. However it will take longer, you will need to be patient. I am roasting this 3.5 lb ribeye at 325º F for about 1 and 1/2 hours for a medium cut. If you are roasting the NY Strip, check at 50 to 55 minutes since it tends to cook faster.

Roast the meat until its ideal internal temperature has been reached. Be aware that the internal temperature will increase 5 to 10ºF while resting. Use a meat thermometer to check internal temperature.

Ideal temperatures for meat are the following:

Rare 125º F
Medium rare 130-135º F
Medium 135-140º F
Medium well 140-150ºF
Well done 155ºF

After roasting, always let your meat rest covered with foil for about 15 minutes before carving.

ROAST BEEF WITH RED WINE SAUCE, TRI-COLOR CARROTS, PARSNIPS, MUSHROOMS AND POTATOES

Serves 6

3.5 lbs of Boneless Beef Ribeye or New York Strip Roast
8 tri-color carrots
1 lb of mushrooms
3 parsnips
3 sprigs of thyme
3 sprigs of marjoram
2 garlic cloves with skin
12 cipollini onions
6-8 yukon gold potatoes
salt and pepper
5 tablespoons of extra virgin olive oil

For the sauce

1 shallot (minced)
1 teaspoon of mustard seeds
1 teaspoon of mustard
1/2 cup of red wine
1/4 cup of sweet white wine (like amontillado sherry)
1/4 cup of beef or vegetable stock
salt and pepper

Prepare the vegetables: Peel and chop in big chunks the carrots, parsnips, mushrooms and put in a roasting pan; add thyme, marjoram, garlic cloves, and cipollini onions (peeled). Add 2 tablespoons of olive oil, salt and freshly ground pepper and mix.



Preheat oven to 325ºF.


Prepare the meat: Heat a dutch oven or deep skillet over high heat and add 2 tablespoons of olive oil; sear the meat until golden brown on all sides (about 5 minutes); reserve pan and oil for making sauce; transfer meat to roasting pan and place on top of vegetables. Season meat with salt and pepper and transfer to oven at 325º F for about 1 and 1/2 hours for ribeye, or  45-55 minutes for NY strip roast or until your ideal internal temperature has been reached (see above for temperatures).

Meat has been sealed and is ready to go in the oven
Prepare the potatoes: While the meat and vegetables are roasting, wash and cut the potatoes in 4 sections, transfer to a pan and cover with cold water. Bring to a boil, add a pinch of salt and simmer for about 15 minutes or until potatoes are tender but do not break apart. Drain the potatoes and transfer to a small roasting pan; drizzle with one tablespoon of olive oil, salt and pepper. Roast in the oven for about 10 minutes at 425º F or until potatoes are golden brown on the sides.

Prepare the sauce: (While the potatoes are boiling you can start preparing the sauce) Heat the Dutch oven and olive oil left from searing the meat and add shallots, mustard seeds and mustard and cook for about 3 minutes; add red wine, white wine and beef/vegetable stock and cook at medium-high heat until reduced to half (about 4 minutes); season with salt and pepper; right before serving add crème frâiche and stir without letting the sauce boil.

When the meat has reached the ideal internal temperature, transfer to a wire rack and cover with foil for about 15 minutes before carving.

Transfer the vegetables to a serving platter.




Enjoy with a glass of red wine!












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