Saturday, February 9, 2008

Boeuf a la Mode: Braised Beef with Balsamic Wine Sauce

For my brother-in-law's birthday, on a Sunday night, this Sunday roast is fun. It also leaves the morning free for Mass and the Sunday Times.

It also makes a good stock to freeze and use for steaks and so on. And good good leftovers (see below)

5 minutes. Serves 6-12. [MAFC I 309]

3-4 lb beef roast, such as boneless chuck
1/3 cup balsamic vinegar
½ cup red wine
1 packet dry onion soup mix
  1. Spray crock-pot with cooking spray.
  2. Place roast on bottom and sprinkle with soup mix.
  3. Pour balsamic vinegar and wine over roast.
  4. OPTIONAL: parsnips, turnips, and/or carrots peeled and cut into 2 inch pieces
  5. Cover and cook on LOW for 7-8 hours.
For a more elegant sauce (another 5 minutes)
  1. Strain the sauce through a seive into a saucepan
  2. Mix 4 tablespoons Wondra with two tablespoons brandy and two tablespoons port.
  3. Stir it into the sauce and stir over high heat until thickened and smooth. Strain into a sauce boat
  4. Turn the roast (and vegetables) out onto a serving plate, and pour some of the sauce over it. Garnish with parsley.
For a less elegant sauce
  1. Take the leftover beef, add some leftover vegetables, and some Dijon mustard or mayonnaise. Heat or not.
  2. Enjoy in a sunny corner.

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