Friday, December 23, 2011

Rosemary and Garlic Beef Roast

Sorry it is taking so long for me to get these Dickensian recipes up.  This roast is a great weekend make-ahead for a comforting weeknight meal.  Seriously, I think the leftovers are better.  Which is why I served it leftover-style for the Christmas dinner I catered.  I cooked it on day one.  Let it cool, then thinly sliced it and reheated it in the juices.  So few ingredients, but so yummy!

Rosemary and Garlic Beef Roast
2.5-3 lb beef shoulder roast
3 large cloves garlic, thinly sliced
2 tsp dried rosemary
8-10 dried mushrooms (like porcini caps, ~0.5 oz)
1/2 C beef broth
salt and pepper

   Use a paring knife to poke holes in the meat.  Put slices of garlic in the holes.  Do this evenly over the whole roast.  Liberally salt and pepper.
   Heat about 1 Tbsp oil over med-high heat.  Sear roast on all sides to get a good caramelization.  (This step is optional, but adds a lot of flavor.)
   Place in roasting pan with broth, mushrooms, and liberally sprinkle with rosemary.  Cover with foil.
   Put in a 325 deg F oven for 2.5-3 hours. (Remove foil for the last 30 minutes.)
   Allow to rest for 10 minutes, slice and serve immediately.
   Allow to cool and slice as thinly as possible.  Place in juices and store.  When the day comes for eating, reheat in juices.  Add more broth if necessary.  Toss meat during reheating.  You can do this in a pan or in the oven.
   Serves 6-8.

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