You know why I like
roasting?
I like roasting
because it’s the lazy girls fancy.
Just saying something
is roasted instantly makes it sound three times more impressive.
But roasting pretty
much consists of throwing things in a pan and tossing them in the oven.
When I want to make
something tasty but also want to relax when I get home from work, I bust out
the roasting essentials.
This is awesome
roaster’s go to dinner dish.
You will need…
2 lbs plum tomatoes,
sliced into 1/3 inch thick slices
1 tablespoon olive oil
1 tablespoon fresh
thyme leaves, chopped
2 tablespoons chopped
parsley
2 tablespoon balsamic
vinegar
2 ¾ pound beef eye of
round roast, trimmed
½ tablespoon yellow
mustard seeds
½ tablespoon coriander
seeds
¼ teaspoon allspice
berries
1 tablespoon brown
sugar
1 tablespoon vegetable
oil
2 cups watercress,
optional
Salt and pepper to
taste
Start by preheating
the oven to 250 degrees F.
On a large rimmed
baking sheet, lay out the tomato slices in one layer.
Drizzle the tomatoes
with the olive oil and season them with salt and pepper. Sprinkle the tomatoes
with half the thyme leaves.
Add them to the oven
and roast them for an hour and a half. Rotating halfway through.
When the tomatoes are
roasted, remove them from the oven and allow them to cool slightly.
Roughly chop the
tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.
Then in a small skillet,
toast the mustard, coriander and allspice berries over moderate heat until
fragrant and lightly browned.
Transfer the spices to
a spice grinder. Let the spices cool completely and then grind them into a
powder.
Combine the spices
with the sugar and add in salt and pepper to your tastes.
Rub the spice mixture
into the beef and let stand at room temperature for 30 minutes.
Up the oven to 400
degrees F.
In a large oven proof
skillet heat the vegetable oil until hot.
Add the beef and cook
over moderate heat until browned all over. About 3 minutes per side.
Transfer the skillet
to the preheated oven.
Roast the beef,
turning a few times for about 30 minutes. Just until an instant-read
thermometer registers 120 degrees F for rare.
Transfer the roast to
a carving board and cover with foil. Let it rest for about 15 minutes.
Thinly carve the beef
across the grain.
Lay down a large scoop
of the tomato mixture and a handful of watercress.
Top with roast beef
and serve hot.
Love and Beer Floats
Angela
Roast Beef with Roasted Tomato Sauce
2 lbs plum tomatoes,
sliced into 1/3 inch thick slices
1 tablespoon olive oil
1 tablespoon fresh
thyme leaves, chopped
2 tablespoons chopped
parsley
2 tablespoon balsamic
vinegar
2 ¾ pound beef eye of
round roast, trimmed
½ tablespoon yellow
mustard seeds
½ tablespoon coriander
seeds
¼ teaspoon allspice
berries
1 tablespoon brown
sugar
1 tablespoon vegetable
oil
2 cups watercress,
optional
Salt and pepper to
taste
Start by preheating
the oven to 250 degrees F.
On a large rimmed
baking sheet, lay out the tomato slices in one layer.
Drizzle the tomatoes
with the olive oil and season them with salt and pepper. Sprinkle the tomatoes
with half the thyme leaves.
Add them to the oven
and roast them for an hour and a half. Rotating halfway through.
When the tomatoes are
roasted, remove them from the oven and allow them to cool slightly.
Roughly chop the
tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.
Then in a small skillet,
toast the mustard, coriander and allspice berries over moderate heat until
fragrant and lightly browned.
Transfer the spices to
a spice grinder. Let the spices cool completely and then grind them into a
powder.
Combine the spices
with the sugar and add in salt and pepper to your tastes.
Rub the spice mixture
into the beef and let stand at room temperature for 30 minutes.
Up the oven to 400
degrees F.
In a large oven proof
skillet heat the vegetable oil until hot.
Add the beef and cook
over moderate heat until browned all over.
About 3 minutes per
side.
Transfer the skillet
to the preheated oven.
Roast the beef,
turning a few times for about 30 minutes. Just until an instant-read
thermometer registers 120 degrees F for rare.
Transfer the roast to
a carving board and cover with foil. Let it rest for about 15 minutes.
Thinly carve the beef
across the grain.
Lay down a large scoop
of the tomato mixture and a handful of watercress.
Top with roast beef and serve
hot.
No comments:
Post a Comment