BEEF ROAST WITH BALSAMIC REDUCTION GRAVY AND SIDES DISHES
Roast rubbed with olive oil and sprinkled with salt and pepper, cooked at 375°F on roast setting, until internal temperature reads 130°F. I have a great digital thermometer which I cannot cook without. Let roast stand for 30 mins. At time of serving, reheat slices for 110 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
Grate the beetroot and cook in ½ cup of water with salt and pepper. Discard water through a sieve. Add 2 tablespoons of quark cheese and one teaspoon 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
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