This afternoon, we’re hosting our extended family for Christmas Eve. We’ll be serving a Niman Ranch uncured smoked ham along with broccoli, garlic mashed potatoes, and other goodies.
For wine, we’ll be trying a couple of whites that come highly recommended: Eroica’s 2010 Riesling from Washington state and a Sauvignon Blanc from J. For the red wine, we’ve got a couple of great Pinot Noirs from the Duckhorn Wine Company – a Migration Anderson Valley and Decoy Sonoma County.
Hope you’re having a wonderful Christmas weekend 2011 wherever you may be!
Earlier this week, I stumbled across this recipe for Slow Roasted Beef in Tomato Sauce by Joanne Wilson which I promptly bookmarked as something we might want to make as we move into fall, etc.
Yesterday, I was out shopping and ended up buying a 2 lb boneless chuck roast – knowing that I had this recipe in my head. This afternoon we cooked it – and it was just great.
This is one of those lazy Sunday afternoon recipes. There’s a flurry of activity around 1:30 PM as you sear the beef, sauté the veggies, open the wine, prepare the beef stock, etc. Perhaps 20 minutes of serious cooking and preparation – and then you’re in monitoring mode for the rest of the afternoon.
Our approach was a bit different from Joanne’s. Specifically, we had a two pound boneless chuck roast from our local Safeway. After browning it in a bit of olive oil, we sautéed a container of Mirepoix from our local Trader Joe’s before tossing the chuck back on top and then adding the red wine, beef stock, and seasonings. We brought the mixture up to a boil and then backed it back down to the lowest setting on our stove – and just let it simmer for a bit over 3 hours. Along the way, we poked at it every hour or so – getting more aggressive in the last hour.
The result was just perfect. Falling apart tender, superb flavor from the tomatoes, thyme, bay leaves, etc.. We served it simply – with sautéed haricot vert and garlic mashed potatoes. Wonderful.
Tonight, we’re making a pork loin roast using this old recipe from Scott’s Kitchen. This was one of our regular favorites back in the day – but it’s been a few years since we’ve made it. The feel of fall in the air today tempted us to upgrade to this pork loin roast from a quick pork tenderloin recipe we were considering for tonight’s dinner.
I made one addition to tonight’s recipe – adding a hearty coating Penzey’s Bavarian Seasoning and a bit of lime juice as a rub before searing the roast in the French Oven. Sure smelled wonderful when I seared it just a few minutes ago!
After taking the roast out of the oven and wrapping it in aluminum foil, it’s time to remove the apples and then deglaze the French Oven with a bit of wine.
After deglazing, simply put the apples back into the pot, add in the cream and the mustard and you’ve got the perfect sweet/tart side dish to compliment the pork. This is a wonderful combination – love those Granny Smith apples!
Perhaps add a green salad like we did tonight and you’re done. A great hearty weekend meal!