SKILL LEVEL: Expert
PREP: 15 minutes
COOKING: 1 hour
MAKES: 4 to 6 servings
PAIRS WELL WITH: Sautéed Carrots , mashed potatoes, red wine
SKILL LEVEL: Expert
PREP: 15 minutes
COOKING: 1 hour
MAKES: 4 to 6 servings
PAIRS WELL WITH: Sautéed Carrots , mashed potatoes, red wine
The rich sauce is imbued with the familiar smells and flavors of the merry Winter Veil season, which will remind you of holidays past whenever you enjoy this dish.
ROAST
1 top-round roast, about 3 pounds
Olive oil
Salt and pepper
SAUCE
1 1 /2 cups red wine
3 shallots, roughly chopped
1-inch knob ginger, diced
A pinch of ground cinnamon
A pinch of freshly ground black pepper
1 teaspoon balsamic vinegar
4 tablespoons salted butter
1. Preheat the oven to 400°F. Rub the roast all over with the oil, then sprinkle liberally with salt and pepper. Place in a roasting tray and cook for about an hour, or until the temperature of the middle of the roast registers about 145°F for medium doneness.
2. While the roast is cooking, prepare the sauce. Bring all the ingredients except the butter to a simmer in a small saucepan, then gently reduce the mixture for about 10 to 15 minutes. Taste and adjust the seasonings accordingly, then whisk in the butter a little bit at a time until the sauce looks smooth. Strain out the shallots and ginger, then spoon over the slices of roast.