I don’t think I’ve realized what a difference it makes to properly sear your roasts prior to cooking.
Wow!!! That sear created a thick outer layer that cannot be compared to anything. Each medallion is soft like butter on the inside just because of that deep sear.
Thank you @boucheriecharcuterieeden for always giving me the best tips with my meats, and for selling gorgeous cuts 🙌🏻
Get your French Roast today!!
2.5 kg French Roast
1 tsp granulated garlic
1 tsp black pepper
2 tsp kosher salt
3 tbsp oil
2 cups dry red wine
2 tbsp tomato paste
1/4 cup brown sugar
4 cups pearl onion
DIRECTIONS:
Start by peeling all your pearl onions. Preheat your oven to 300 F.
Dry your roast very well using paper towel. In a mini bowl mix your garlic, black pepper, and salt. Rub your spice mixture everywhere on your roast.
Hear a pan over high heat. Add oil. Sear your roast on all sides until a thick crust forms. Set aside in a baking dish.
While pan is still hot, add wine and deglaze the pan at the same time. Add tomato paste and brown sugar and mix until you get a thick sauce.
Pour your sauce over your roast. Add pearl onions all around.
Cover with a layer of parchment paper and foil/dish cover. Bake for 4.5-5 hours, until fork tender.
Let the roast come to room temperature. Remove from sauce and and carefully slice thick medallions.
For full video, click here.
Enjoy,
Guila
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