MARINATED ROAST WITH RED WINE BUTTER
Marinerad stek med rödvinssmör
Marinating a roast in red wine is luxurious and oh, the taste!
Serves 8
3 lbs boneless beef
Marinade:
1 onion
1 carrot
1 bottle red wine, nothing fancy
2 garlic cloves
5 to 6 whole black peppercorns
0.8 cup oil
Red wine butter:
2 tablespoons finely chopped onions
4 tablespoons of the marinade
3½ oz butter or margarine
some red wine
Peel and slice onion and carrot. Mix all ingredients for the marinade, but reserve some wine for the butter. Put the meat in a bowl and pour on the marinade, then store cool for at least 8 hours. Turn occasionally.
Take up the meat and wipe it off. Put it on a rack over a roasting pan and fry in the oven at 390F until the meat thermometer shows 138F, approx 1 hour.
Meanwhile, make the red wine butter. Boil the onions until tender in some of the marinade and allow to cool. Stir the fat until soft and add the onion mix and a few drops red wine. Add the wine little by little and stir until everything is well blended. Shape to a roll and wrap in plastic foil, then store in the fridge.
Carve the meat and put the butter between or on top of the slices like in our picture. Serve with rice or potatoes and boiled vegetables or a salad, or whatever you fancy!
Enjoy!
Bella
Marinerad stek med rödvinssmör
Marinating a roast in red wine is luxurious and oh, the taste!
Serves 8
3 lbs boneless beef
Marinade:
1 onion
1 carrot
1 bottle red wine, nothing fancy
2 garlic cloves
5 to 6 whole black peppercorns
0.8 cup oil
Red wine butter:
2 tablespoons finely chopped onions
4 tablespoons of the marinade
3½ oz butter or margarine
some red wine
Peel and slice onion and carrot. Mix all ingredients for the marinade, but reserve some wine for the butter. Put the meat in a bowl and pour on the marinade, then store cool for at least 8 hours. Turn occasionally.
Take up the meat and wipe it off. Put it on a rack over a roasting pan and fry in the oven at 390F until the meat thermometer shows 138F, approx 1 hour.
Meanwhile, make the red wine butter. Boil the onions until tender in some of the marinade and allow to cool. Stir the fat until soft and add the onion mix and a few drops red wine. Add the wine little by little and stir until everything is well blended. Shape to a roll and wrap in plastic foil, then store in the fridge.
Carve the meat and put the butter between or on top of the slices like in our picture. Serve with rice or potatoes and boiled vegetables or a salad, or whatever you fancy!
Enjoy!
Bella
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