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Author Topic: Slow-Roasted Beef with Red Wine  (Read 1827 times)
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« on: March 11, 2009, 05:30:16 AM »

Slow-Roasted Beef with Red Wine

For 4 Servings:

4 lbs. boneless rump roast
2 Tbs. olive oil
1/3 cup red wine
1 cup chicken or beef stock
Preheat oven to 250F. Season roast with salt and pepper to taste. Heat oil in a heavy ovenproof pot or Dutch oven over medium high heat. Sear roast about 4 minutes per side, until browned. Transfer pot to oven and roast, uncovered, 45 minutes-1 hour, or until a meat thermometer registers 110F. Increase oven temperature to 500F and roast about 15 minutes longer, or until meat thermometer registers 130F. Remove roast from pot. Let stand 20 minutes before carving. Meanwhile, set pot over medium high heat. Discard all but 1 Tbs. fat from pot. Stir in wine with a wooden spoon to loosen brown bits. Simmer about 2 minutes, until wine reduces to a glaze. Stir in stock and simmer another 1-2 minutes, until sauce reduces and thickens slightly. Cut roast into thin slices. Stir meat juices into pan juices. Serve immediately with juices passed separately.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 774, fat 67.5g, 80% calories from fat, cholesterol 161mg, protein 37.2g, carbohydrates 0.3g, fiber 0.0g, sugar 0.2g, sodium 222mg, diet points 21.6.

The recommended wines are: Burgundy, Merlot, or Cabernet Sauvignon.

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