Cantalonian Style Roast Beef

Sunday Dinner Idea

As many of you know, I sometimes skip around the countryside and at times, my palate takes me to other countries as well. Today’s inspiration comes from a region in Spain, and the interrelated foods of the Tarragona area near the Mediterranean Sea. While lamb is a stable of the region, the recipe adapted nicely with beef. Wine, native and imported spices and the slow, braising way of cooking brings together a tasty, spicy roast fit for family dinners and company get-togethers. Enjoy!


Catalonian Style Roast Beef

3 1/2 to 4 pound roast (chuck works great, you do not need an expensive cut)
2 large bay leaves
1/4 teaspoon marjoram
1 garlic clove
1 bell pepper, minced
1 small onion, chopped
1/4 cup olive oil
1 -16 ounce can tomatoes
1 tablespoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 cup red wine (Cabernet or Burgundy)
1 tablespoon red wine vinegar
2 to 3 teaspoons salt

Crush the marjoram, bay leaves and garlic mixing well. Add the green pepper and onions. Toss to mix and press mixture into the roast on all sides. Let rest for 1 hour.
Heat the olive oil in a Dutch oven or heavy cooker over high heat and sear the meat on both sides. Add the tomatoes, sugar, cinnamon, cloves, wine, vinegar and salt to taste. Cover with a tight fitting lid and lower temperature to lowest setting. Cook for 3 to 4 hours or until fork tender.
Remove the meat and if desired, thicken the sauce and serve as a gravy over cooked noodles or with a rice side dish.