Old blog post alert... Sharing some writing from another blog, another life...
Let the Roasting Begin!
I am in a cooking kind of mood today.
This is mostly due to the fact that I bought a bad-ass knife yesterday, and I am dying to put it to use! It is the Miyabi 7" Santuko Fushion and I am obsessed. I had been using a really cheap and crappy set of knives for the last 5 years, and didn't think much of it, until I tried out different knives at Sur La Table. What a difference! I am officially a convert, a better knife is WELL worth the money.
My fantastic new Miyabi Knife!
On top of that, my good friend Courtney is coming over, so I want to impress her with my cooking skills!
I have decided to make a rump-roast with turnips, potatoes, carrots and onions and what I am hoping will be a delicious pan sauce!
When deciding how I was going to prepare the roast, I considered buying a roasting pan, but at the end of the day I decided to make do with what I already have, and I am going to just use a Le Creuset French oven.
* I am an "eye-baller" when it comes to quantities... put in what looks right to you.
2 lb. Rump Roast
1/4 lb. apple smoked bacon
1 large turnip
4 large carrots
4-6 Yukon Gold potatoes
1 yellow onion
several cloves of garlic
3 sprigs of fresh rosemary
extra virgin olive oil
grey sea salt (or any sea salt... i'm just pretty into the grey right now).
* I bought my produce at Farm Fresh to You by Capay Organic in the Ferry Building, and I have been incredibly impressed with the quality of their produce, and believe it or not, the prices are not insane!
*My beef is from the Ted R. Cooper Ranch in Paso Robles, CA.
*My olive oil is from We Olive (2379 Chestnut St. here in the city) and I am using the Tuscan Varietal, but as it comes out in the upcoming weeks, I would suggest using their Olio Nuovo, especially as a finishing oil. It is bright, vivacious and delicious! (You may be hearing more about this from me in the near future...)
*Charles Shaw works for me for cooking wine.... and is my #1 suggestion. :)
1. Take the roast out for 1-2 hours before cooking, bringing it to room temperature.
2. Preheat to 350 degrees.
3. Cube your bacon and cook in the french oven on the stove top with a bit of olive oil until crisp.
4. Take out bacon and reserve, leaving the fat from the bacon in the french oven.
5. Season the roast with salt and pepper and sear on all sides in your french oven on the stove top.
6. Remove from heat and allow to cool as you prepare the other ingredients.
7. Peel the carrots, onion and turnip (potatoes too if you like, I prefer skin on), and cut all of them to your desired roasting size.
* May I suggest, my new favorite peeler, by Joseph Joseph.
8. Layer all vegetables, 2 sprigs of rosemary and three crushed cloves of garlic in french oven and drizzle with olive oil, salt and pepper.
9. Pour 1 cup of red wine over all ingredients, and add additional salt and pepper to the pot if desired.
10. Cover, place in oven and cook for 2.5-3 hours.
11. Turn off oven and allow to sit for 20 minutes before removing from oven and slicing (against the grain of course).
**If you do decide to make a pan sauce- remove all large veggies (don't worry about the little bits) and the roast from the french oven, and place on a platter, covered in foil, allowing the meat to rest there. Place the french oven back on the stove top, and turn on medium-low heat. Add 1/4 cup red wine, and add your roux accordingly while whisking and reducing, until reaching desired thickness.
This is a casual affair, so I just served as is, with the veggies and all, right out of the french oven; but were I having a dinner party I would probably serve it with an arugula salad and maybe some green beans...
Chronic Cellars Purple Paradise is a very fruit-forward, user-friendly, affordable, jammy red wine from Paso Robles. It has all of the characteristics of a big Paso red, without the sweetness I find that some of them have too much of.
*And I happen to know that my guest for the evening LOVES this wine, so if the dinner is a bust, she probably won't even mind.
It was delicious, and I for sure suggest making the pan sauce, as the beef can dry out a bit in this process, and the sauce helps to make up for that.
Everything was PERFECTLY seasoned, and this is a great dish for a cold winter night (or a warm fall evening, as it were).
drew bailey scott
My raison d'etre: Seeking and experiencing that which improves my life in all areas. The purpose of this blog: to share those incredible discoveries with others, hopefully making their lives even better!