BEEF ROAST WITH BALSAMIC REDUCTION GRAVY AND SIDES DISHES
Roast rubbed with olive oil and sprinkled with salt and pepper, cooked at 375°F (190ºC) on roast setting, until internal temperature reads 130°F. (54ºC)
I have a great digital thermometer which I cannot cook without.
Let roast stand for 30 mins. At time of serving, reheat slices for 10 secs in microwave.
BALSAMIC REDUCTION GRAVY
Ready in: 25 mins
Serves: 6 – 8
(can be kept in fridge in sealed container for up to 6 days and reheated)
- 3 cups balsamic vinegar
- 1⁄3 cups brown sugar
- 3 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, peeled and crushed with the side of a knife
- salt and pepper, to taste
Cook all the ingredients together for about 25 minutes until reduced and thick.
SIDE DISHES ON PHOTO
BEETROOT MASH
- beetroot
- salt en peper
- 2 tablespoons of quark cheese
- 1 teaspoon blueberry preserve
Grate the beetroot and cook in ½ cup of water with salt and pepper. Discard water through a sieve. Add the quark cheese and blueberry preserve ( all ours are home-made).
Mash by hand. Salt and pepper to taste.
GARLIC AND CHIVE CREAM CHEESE
- 8 ounces, cream cheese, whipped or regular
- 1 clove garlic, peeled
- 3 tablespoons chopped chives
- salt, to taste
Allow the cream cheese to come to room temperature for 1 hour. Place cheese, garlic clove, and chives into a blender or food processor. Mix well for 1 – 2 minutes until cheese is very smooth and the chives are finely chopped. Taste, and add a pinch of salt if you would like.
Avocados: Drizzle with lemon juice, sprinkle with salt and pepper.
Roasted potatoes: Potatoes from local farms into roasting pan with roast and sprinkled with salt and pepper.
Steamed broccoli.
Recipe and photo: Annie Goussard Newton
