Slow-Roasted Beef with Roasted Ratatouille

1 tbsp balsamic vinegar

This recipe takes advantage of roasting both the vegetables and the meat at the same time. Roasted Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil lined jelly roll pan lightly coated with vegetable cooking spray; set aside. Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in sauté pan. Insert oven safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until thermometer reads 140°F (60°C) for medium-rare, about 1½ hours. Remove roast to cutting board. Tent with foil and let stand for 5 minutes to allow temperature to rise an additional 5°F (3°C). Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey and olives (if using). Set aside 2 cups / 500 ml of vegetables for Mediterranean Wrap recipe, if desired. Thinly carve roast across the grain. Make up a big batch of steamed rice or couscous to go with the roast meal, reserving approx. 2 cups (500 ml) of the cooked rice to use in the Mediterranean Wrap recipe the next day (if desired).

Serve with Tyrrell’s Rufus Stone McLaren Vale Shiraz (Australia)

Makes 6 servings

Mediterranean Wraps

Combine 2 cups (500 ml) EACH remaining Roasted Ratatouille vegetables and cooked rice or whole-wheat couscous. Flavour with 3 tbsp (45 ml) bottled sun-dried tomato vinaigrette dressing; set aside. Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 ml) pesto. Layer each with ½ cup (125 ml) EACH shaved roast beef, baby spinach leaves and ratatouille / rice mixture. Roll up and cut on diagonal to serve.

Serve with Half Pints Brewing Company (Local Winnipeg Micro Brewery), Bulldog Amber Ale or Little Scrapper IPA

Makes 6 servings
 

Orange Beef Stir-Fry

The steam-sauté method used here for cooking the vegetable lets you minimize the oil when stir-frying while still getting the vegetables cooked to tender-crisp without scorching. Sauce: Whisk together orange rind, orange juice, soy sauce, vinegar, gingerroot, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside. Heat canola oil in large skillet or wok over high heat. Stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl. Add vegetables and 3 tbsp (45 ml) water to pan and bring to boil; reduce heat, cover and cook for 4 minutes or until tender-crisp. Return beef and any juices to pan. Stir in reserved sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (if using). Serve stir-fry with rice noodles or whole wheat pasta.

Serve with Crown Royal Whisky Sour (2 oz whisky, 3 oz whisky sour mix – shaken)

Makes 4 - 5 servings