Restaurant Recipes
Tarbell's Scotch Beef with Red Wine Gravy
Yield: 8 servings
Ingredients
Roast
- 4 ounces vegetable oil (about 1/2 cup)
- 1 cross-rib or chuck roast, 6 to 7 pounds
- Salt and freshly ground pepper
- 2 stalks celery
- 2 medium carrots
- 1 yellow onion
- 1 teaspoon chopped garlic
- 3 Roma tomatoes
- 2 cups red wine
- 1 quart water
- Fresh herbs such as parsley, thyme and oregano
Gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons melted butter
- 1 quart beef stock, low-sodium if desired
- 1 quart veal stock, low-sodium if desired
- 1/2 bottle dry red wine
- 2 sprigs fresh thyme
- 2 cloves garlic, peeled and halved
- 1/2 yellow onion
- Salt and freshly ground pepper
Instructions
Roast
- In a heavy-bottomed pan, heat vegetable oil over medium heat. Season beef with salt and pepper and sear on all sides until dark brown. Remove to small roasting pan.
- Sauté all vegetables in the same heavy pan until light brown, and deglaze with red wine. Add to beef.
- Add water and aromatic herbs to the roasting pan, cover and cook at 350 degrees F until fork tender, about 2 1/2 to 3 hours.
Gravy
- In a small pan, combine flour and butter over medium heat to make a roux.
- Add liquids, thyme, garlic and onion and simmer to reduce by half. Strain, discarding solids, and season gravy to taste with salt and pepper.
Nutrition
Per serving (prepared with low-sodium stock): 714 calories, 27g fat, 205mg cholesterol, 87g protein, 11g carbohydrates, 2g fiber, 350mg
sodium, 34 percent calories from fat
Attribution
Tarbell's, Phoenix, Arizona