Try this simple, and yet economical, meal that is perfect for a cold, winter night - yet elegant enough for company. It's perfect for using any leftover red wine or do as I do, purchase 4-packs of wine in the small bottles when it's on sale.
Braised Beef in Red Wine with Roasted Cauliflower Puree and Horseradish Sauce
This recipe couldn't be easier. The roast is first browned to create a savory, caramelized crust and then it's topped with earthy mushrooms, sweet onions, herbs and a good douse of red wine. Place it in the oven, and let it do its thing while you do yours.
3 lb. beef roast, such as a chuck roast, etc.
Olive oil
Salt and pepper
1 large (8 oz) yellow onion, chopped
3 cloves of garlic, minced
10 oz whole mushrooms
2 dried bay leaves
1 tbs dried thyme
2 cups beef stock/broth
¾ cup red wine
Pre-heat oven to 375 degrees. If you want neat slices of roast, tie a couple of trusses with kitchen string around the diameter of the roast.
In a large casserole, heat the olive oil, season one side of the roast with salt and pepper, and place this side down to sear in the pan for about 5 minutes – seasoning the other side with salt and pepper while in the pan. Once seared, flip roast over and add the remaining ingredients and bring to a simmer. Cover and place the roast in the oven and braise it for 2 ½ to 3 hours. Remove the roast to rest and remove the mushroom to serve alongside. The pan juices can be heated over medium-high heat on the stove; reduce by half and strain to serve with the roast.
Serves 4.
Roasted Cauliflower and Garlic Puree
Roasting cauliflower and garlic makes them nuttier and sweeter – and the perfect accompaniment to roasts of all kinds.
2 ½ to 3 lb. head of cauliflower
4-5 cloves garlic
5 tbs. butter, melted
½ cup half and half
2 tbs. sour cream
Pre-heat oven to 375 degrees. Remove outer green leaves and tough stem on the cauliflower. Coarsely chop the cauliflower into 1-inch pieces. Smash the garlic to remove the papery skin. Toss all with the melted butter and roast for an hour, stirring once. Remove from the oven and place in a deep pot with the half and half – bringing it to a simmer. Puree with in a food processor, in a blender or with an immersion blender until creamy, blending in the sour cream towards the end.
Serves 4.
Horseradish and Parsley Sauce
The tart heat of horseradish, paired with the sharp bite of parsley adds a special zest when served along side roasts.
½ cup sour cream
2 tbs. mayonnaise
1-2 tsp. of prepared horseradish, or to your taste
2 tbs. chopped fresh parsley
Zest of one lemon
Salt and pepper
Mix all to taste, serve chilled.
-GE, 11/13/08
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