12-4-11 very good
Cuisine at Home, October 2003
This recipe serves 4 to 6 people with leftovers which can be used in a roast beef sandwich on a Kaiser roll - kummelwek sandwich
1-1/2 lb. russet potatoes, peeled and cut into 1 inch thick chunks
3/4 cup chopped fresh parsley
1/4 cup fresh thyme leaves
1 whole head garlic
3 tbs. olive oil
1 tbs. kosher salt
Zest of one lemon, chopped
2 -4 tbs. olive oil
2 eye round roasts (2-3 lbs. each), seasoned with salt
1 cup yellow onion, diced
1 tbs. tomato paste
2 bay leaves
1/4 cup dry red wine
3 tbs. all-purpose flour
2 cups reserved potato water
1 can (14 oz.) beef broth
2 tbs. unsalted butter
1 tbs. balsamic vinegar
Salt and pepper to taste
Meat juices from the roasts
1. Preheat oven to 400°F with rack on the bottom.
2. Parboil the potatoes in salted water for 15-20 minutes. Drain well. Reserve 2 cups of the water for gravy.
3. Combine the gremolata ingredients, all very roughly chopped, in a large resealable plastic bag. Do not bother to peel the garlic. Use the flat side of a meat mallet to crush the garlic cloves with the herbs.
4. Sear the seasoned roasts over high heat in oil in a large roasting pan until browned on all sides. Remove from the pan and allow to cool a bit.
5. Top the roasts with the gremolata. It will not stick well, but rub it into the top of the roast and pile it up as best you can over the whole top.
6. Add a couple of tablespoons of olive oil to the roasting pan. Add the potatoes and turn to coat in the oil and any juices in the pan. Sprinkle with some kosher salt. Push all the potatoes (in one layer) to one side of the pan leaving room for the roasts.
7. Place the roasts in the pan next to the potatoes.
8. Roast the meat and potatoes for 45 minutes, then check the temperature of the meat with an instant-read thermometer. Continue cooking until meat reaches 125°. This will give you a medium-rare roast. Cook to 130° for medium.
9. When the roasts are done, scrape the gremolata from the roasts into the pan. Remove meat and potatoes; keep the potatoes warm, and allow the roasts to rest for 15 minutes before carving, collecting any juices.
10. To make the gravy: Sauté the onion, tomato paste and bay leaves over medium heat with the gremolata from the beef in the roasting pan. Cook until the onion softens. Scrape the bottom of the roasting pan to get up any bits left over from cooking the meat and potatoes.
11. Deglaze with red wine, scraping up any browned bits. Simmer to evaporate the liquid.
12. Sprinkle flour over the onion/gremolata mixture and stir to combine. Cook for a few minutes, stirring, over medium heat.
13. Gradually whisk in the reserved potato water and beef broth. Whisk constantly to prevent lumping. Simmer until slighly thickened, about 5 minutes.
14. Finish the gravy off-heat, by whisking in the butter, vinegar, seasonings (to taste), and any juices that have accumulated as the roasts have rested. Strain, then serve with the beef and potatoes. (Slice the beef as thinly as you can.)
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