Sunday, October 17, 2010

Beef roasted with red potatoes

This is a great dish for a chilly fall evening. We also get to have enough leftover for great sandwiches on the next day. The red potatoes add texture and flavor. We like them with the skin.

  • 1.5 lb. beef chuck boneless pot roast thick
  • 2 pounds of red skin potatoes cut into small cubes
  • 2 garlic cloves diced
  • 1/2 cup of white wine (dry)
  • 1 teaspoon of sea salt
  • 3 table spoons of extra virgin olive oil
  • 1 medium onion cut in thin slices
  • 1 teaspoon of paprika
  • 1 bay leaf
  • pepper

Place the beef in the center of a deep plate. Add the salt, pepper, garlic, onion, bay leaf, paprika, and 1 table spoon of olive oil. Toss gently to blend. Add the wine. Cover the dish and put it in the fridge. Leave the beef in this marinate for at least 5 hours (preferably overnight).

In a large baking dish put 1 table spoon of olive oil on the bottom and the beef and the marinate. Preheat the oven at 350 F - 375 F and roast the beef for for 45 minutes to 1 hour. Remove the baking dish from the oven, turn the meat around and add the potatoes lightly sprinkled with salt and 1 table spoon of olive oil. 

Let it roast for more 1 hour. When potatoes are roasted, remove from the oven, let it sit for a few minutes. Enjoy it with a Turkish inspired salad:

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