"Heat enough olive oil in a wide based pan to cover the base, add the knuckle of beef. Keep turning the beef for 5-10 minutes to seal in the juices. When it is golden all over, remove the beef from the pan. Keep the pan with the beef juices and the olive oil on a high heat and add the chopped vegetables, pancetta and fresh herbs. Sweat these off and then return the beef to the pan. Now pour both bottles of red wine in to the pan and all over the meat. Cover and place in a medium oven for between 5-6 hours to cook slowly. "
Peppery Dijon Rosemary Roast is perfect for a Sunday dinner or special occasion. Sirloin tip is coated with Dijon mustard, sprinkled with pepper and rosemary, and then cooked to perfection with potatoes and carrots.
Yield: Serves 8-10
Nutrition Facts :
4 pounds Certified Angus Beef ® sirloin tip (knuckle) roast
2 tablespoons Dijon mustard
1 tablespoon dried rosemary, crushed
2 teaspoons kosher salt
2 teaspoons coarse ground black pepper
1 1/2 pounds baby new red potatoes, quartered
1 pound carrots, peeled and cut in diagonal 1 to 2-inch 2.5 to 5-c chunks
1/2 cup beef broth
Rub top and sides of sirloin tip roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap and refrigerate 6 hours, overnight preferred.
Preheat oven to 450°F 232°C. Unwrap roast and place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325°F 163°C. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°F 58-60°C).
Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.
When it comes to preparing pork shanks and drinking good beer, the Bavarians have no equal!
Nutrition Facts :
pork knuckles – 1
onions – 1 head
garlic – 1 head
bay leaf – 1
juniper – 1 teaspoon
cloves – 4 grains
mustard – 1/4 tsp grainy
starch – corn
broth – 2 cups (0.5 L)
beer – 1 cup (250 ml) dark
tomato paste – 1 tbsp
thyme – 1 sprig, fresh
sage – 3 leaves
paprika – 1/2 tsp ground
oregano – 1 tsp ground
sage – 1 tsp ground
rosemary – 1 tsp ground
cumin – 1/2 tsp
lard – for frying
Cut the skin of the cleaned and dried knuckle into rhombuses with a sharp knife. Season to taste with salt and other spices. Fry it in preheated lard in a deep pan for about 10 minutes on all sides.
Add the finely chopped onion and 1 tablespoon tomato paste. Leave to cook for a few minutes. Add the bay leaf , fruits, juniper, cloves and mustard . Add two cups of broth and bring to a boil. Then add the sage leaves and garlic, top with dark beer .
Transfer everything to an oven dish and put to bake in a preheated 360°F (180 °C) oven. It is extremely important to baste the knuckle with the sauce constantly during baking, in order to obtain an appetizing crust.
If the sauce thickens, you can add a little water to dilute it. Toward the end of cooking, turn up the oven to 430°F (220 °C) and bake at that temperature for the final 15-20 minutes.
Transfer the ready Bavarian knuckle to a large plate. If necessary, dilute the sauce with a little beer, put it to boil and then thicken it with a little starch dissolved in water, while also seasoning with black pepper and salt .