Wednesday, April 11, 2012

Ugo's Roast Beef

If ever you want your house to smell like the most incredible Italian Restaurant you've walked into, my Grandpa Ugo's Roast Beef is the trick.  This was our main course for Easter and instead of Jesus rising in our kitchen this Holiday, it was Grandpa!... as it felt like he was right there helping us cook up this Italian seasoned hunk of beef.  I can't give away everything for this particular recipe but I'll give you enough to get something close but just as tasty.  :)

What you'll need:

1 rump roast
several crushed garlic gloves (leave whole)
to taste salt and pepper
lots of dried oregano and basil
tomato paste
baby carrots
onion (roughly chopped)
red wine
olive oil
beef stock or chicken stock

Pat the beef dry with paper towels.  In a large baking pan, line the bottom with a few sticks of celery, so the beef has something to sit on.  It cooks better if slightly elevated off of the pan.  Place in the beef.  Throw in the garlic, carrots, onion, a couple cups of wine and a couple cups of water.  Rub olive oil on top of the beef.  Then rub on a layer of tomato paste.  Sprinkle on the salt, pepper, oregano and basil.  Cook for 1 hour in a 400 degree oven to help sear the beef.  Add more water if needed.  Put back into the oven at 350 degrees for another 3 hours.  It's done when the beef's temperature hits 160 degrees.  Let the beef rest for 20 - 30 mins.  It will continue to cook while it's resting.  Now, time to make the a jus!  Take all the juices from the pan and put them in a separate pot over low heat on the stove.  Add some stock to the pot, salt and pepper and with an immersion blender, blend everything together until it creates a smooth sauce.  Slice the beef and pour on the hot a jus.  These make incredible sandwiches, as well.  And the best part, having a separate bowl with just the a jus and dunking that sangwich (as my grandpa used to call them) into the a jus. 

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