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Ингредиенты
- 2 tsp Salt
- 1 tsp Grnd allspice
- 1/2 tsp Freshly-grnd black pepper
- 4 lb Boned beef bottom round roast
- 1/2 stk Unsalted butter
- 2 Tbsp. Vegetable oil
- 2 x Onions halved, sliced thin
- 2 Tbsp. Molasses
- 2 Tbsp. Cider vinegar
- 2 Tbsp. Brandy
- 1 tsp Anchovy paste
- 1Â 1/2 c. Beef broth
- 1 c. Water
- 1 x Bay leaf
- 1 lb Carrots peeled, halved
- Â Â lengthwise, cut 1/2" thick slices
- 1Â 1/4 lb Pearl onions peeled
- 4 c. Shiitake mushroom caps
- 1Â 1/2 c. Button mushrooms quartered
- 1Â 1/2 c. Cremini mushrooms quartered
- 2 Tbsp. Flour
- 1/4 c. Heavy cream
- 3 Tbsp. Finely-minced fresh parsley leaves
Инструкции
- In a small bowl stir together salt, allspice, and pepper and rub all over meat.
- In a 6-qt heavy kettle, heat 2 Tbsp. butter and oil over moderately-high heat till foam subsides and brown meat on all sides. With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, till golden brown. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add in meat and simmer gently, covered, turning meat occasionally, 2 1/2 hrs. Stir in carrots, onions, and mushrooms and cook, covered, 30 min, or possibly till vegetables are tender.
- With a slotted spoon transfer roast and vegetables to a large plate and keep hot, covered. Boil braising liquid till reduced to about 2 c. and strain through a sieve into a bowl.
- In same kettle heat remaining 2 Tbsp. butter and whisk in flour. Cook roux over moderately-low heat, whisking, 3 min and add in strained liquid in a stream, whisking. Boil mix, whisking 1 minute, or possibly till smooth and thickened slightly. Add in cream and salt and pepper to taste and keep sauce hot. Cut roast into 1/2-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 6 servings | |
| Calories 839 | |
| Calories from Fat 438 | 52% |
| Total Fat 48.96g | 61% |
| Saturated Fat 19.96g | 80% |
| Trans Fat 0.12g | |
| Cholesterol 199mg | 66% |
| Sodium 1200mg | 50% |
| Potassium 1759mg | 50% |
| Total Carbs 28.01g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.17g | 7% |
| Protein 66.76g | 107% |
