Beef a la Mode
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This pat roast is made much like Red Wine Pat Raast, except that carrots and parsley are the only garnishes. Yau can serve this meat hot - you may want to add a teaspon or two af vinegar to the braising liquid to balance the sweetness of the carrots - or you can serve it chilled in an oval gratin or other baking dish. Makes 6 to 8 main-courses servings.
ingredients
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serves: 6
Red Wine Pot Roast (without garnishes, cooked just until the meat tests done with a skewer)
4 carrots (peeled and cut into 1/8-inch-thick slices)
3 tablespoons very finely chopped fresh parsley (chopped at the last minute)
Salt
Pepper
Nutrition Facts
Beef a la Mode
Servings Per Recipe: 6
Amount per Serving
Calories: 17
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 29.1 mg
- Total Carbs: 4 g
- Dietary Fiber: 1.2 g
- Sugars: 1.9 g
- Protein: 0.4 g
preparation
1. When you strain the braising liquid and put the pot roast in a clean pot, put the carrots in the pot with the roast. Pour half of the degreased braising liquid over the roast, cover the pot, and put it in a 400°F oven for 15 minutes.
2. Remove the lid, add the rest of the braising liquid, return to the oven, and baste the roast every 5 to 10 minutes with the surrounding liquid for 30 minutes, or until the meat is covered with a shiny glaze and the liquid is lightly syrupy. Add the parsley and season to taste with salt and pepper.
3. Slice the meat and serve surrounded with the carrots and braising liquid as directed for Red Wine Pot Roast. Or, slice the meat, layer the slices in an oval or square gratin dish or other baking dish, and ladle the carrots and braising liquid over the slices. Ideally, all the solids will be completely submerged in liquid.
4. Chill thoroughly until set and then turn out onto a platter. If the beef won't come out of the dish, put the base of the dish in a bowl of hot water for 30 seconds and then invert again. Slice with a long thin knife into square slices.
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comments
Mommy_loves_to_cook
May 8, 2012