If I want my children to eat well, feed them roast! If you want me to eat well, keep the recipes changing and sauces interesting! I came across this recipe in my Elizabeth David cookbook, and knew I had to try it. Roast. Prep and walk away. Serve to a happily waiting family!
Inexpensive cute of meat
Such a deep, rich gravy.
- salt and pepper
- 1-2 tbsp flour
- an onion (or two!)
- 5-6 tbsp each of port and stout (I used Guinness and Sherry)
- 2 tbsp red wine vinegar
Season the meat. Rub flour on both sides. Put it flat in a shallow baking dish in which it just fits. Slice a large onion, put over the meat. Pour in the liquid. Cover with a double sheet of parchment paper and the lid of the dish. Put it in a very low oven, at 275 degrees and leave it for about 3 hours - a little less or a little longer won't matter.
Elizabeth David claimed that the toughest meat will come out tender and the gravy will be rich, brown, and excellently flavored. She was absolutely right!!
I have said before that Elizabeth David takes French cooking and makes it approachable. No fuss, just cook! And, this one was as simple as it sounds and as big of a hit as I hoped with the family!