Tuesday, October 12, 2010

Herbed Cabernet Roast Beef with Horseradish Mashed Potatoes

Sunday comfort food at its best.  We got an English pot roast from our butcher and it was delish!

Herbed Cabernet Roast Beef

1-2 pounds of roast beef
2 tbsp butter
dried herbs (your choice but I used tarragon, rosemary, and parsley that I had on hand)
3 cups cabernet or red wine of your liking
1 onion, chopped
4 whole garlic cloves, peeled
1 tsp red pepper flakes
salt and pepper to taste
2 tbsp brown sugar
2 tbsp corn starch

Melt the butter in a dutch oven and braise each side of the meat (top, bottom, and the sides) so that it is browned all over. 

Season the meat (at room temp) with a generous amount of salt and pepper and add the brown sugar.  (This gives it a nice carmelized crust). 

Toss in garlic and onion, herbs, red pepper flakes and wine. 

Cook in a 375 degree oven for approximately 1 hour (this will depend on the size of the roast you have. 

Once cooked to your desired temperature, remove the pot from the oven and set meat aside.  Thicken the onions and sauce with corn starch over low heat, stirring often.

Serve over horseradish mashed potatoes.

Horseradish Mashed Potatoes
5 large white potatoes
1 cup sour cream
2 tbsp butter
2 tbsp prepared horseradish
1 cup milk
salt and pepper to taste

Boil potatoes until soft.  Toss in all of the other ingredients and mash potatoes.  Season liberally with salt and pepper.

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