GUNFIGHTER Mk 124

SLOW-BRAISED HERB-RUBBED BEEF WITH VELVETY RED WINE GRAVY 🍷🥩 "Tender beef, rich gravy, pure comfort" Serves: 6-8 Ingredients For the beef: 1 eye of round beef roast (about 2½–3 lb / 1.1–1.4 kg) 2 tbsp olive oil 1½ tsp salt, or to taste 1 tsp freshly ground black pepper 1 tsp dried rosemary 1 tsp dried thyme 1 tsp paprika 4 garlic cloves, minced 1 tbsp Dijon mustard For the braising liquid: 2 tbsp butter 1 large onion, chopped 2 carrots, roughly chopped 2 celery stalks, chopped 2 tbsp tomato paste 2 cups dry red wine 2 cups beef stock 2 bay leaves 2 sprigs fresh rosemary 3 sprigs fresh thyme For the gravy: 1 tbsp cornstarch 2 tbsp cold water 1 tbsp butter, optional Instructions: Prepare the beef: Pat the roast dry with paper towels. Mix the salt, pepper, rosemary, thyme, paprika, minced garlic, Dijon mustard, and olive oil into a paste. Rub it all over the beef. Sear the roast: Heat a heavy Dutch oven over medium-high heat. Add a little olive oil and sear the beef on all sides until deeply browned. Transfer to a plate. Build the flavor: Add butter to the same pot. Stir in the onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized. Add the tomato paste and cook for another minute. Deglaze: Pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot. Simmer for 4–5 minutes to reduce slightly. Braise slowly: Add the beef stock, bay leaves, rosemary, and thyme. Return the beef to the pot. The liquid should come about halfway up the roast. Cover with a tight-fitting lid. Cook until tender: Place in a preheated oven at 300°F (150°C) for approximately 2½–3½ hours, turning the beef once halfway through. Cook until tender when pierced with a fork. Add a little extra stock if needed during cooking. Rest the beef: Transfer the roast to a cutting board and cover loosely with foil. Let it rest for 15–20 minutes before slicing thinly against the grain. Make the red wine gravy: Strain the braising liquid into a saucepan, discarding the vegetables and herbs. Simmer until slightly reduced. Mix the cornstarch with cold water, then slowly whisk it into the simmering liquid. Cook until glossy and thickened. Stir in a tablespoon of butter for extra richness, if desired. Serve: Arrange the sliced beef on a warm serving platter. Spoon the velvety red wine gravy over the top and garnish with fresh rosemary and thyme. Serving suggestion: Pair with roasted potatoes, glazed carrots, buttery mashed potatoes, or crusty bread to soak up every drop of that beautiful gravy. Enjoy! 🍷🥩