Tuesday, June 26, 2012

Blackberry Cabernet Roast

BLACKBERRY CABERNET ROAST





  • 5 pounds eye of round beef roast
  • 1-1/2 cups wild blackberries
  • 2 cups Cabernet Sauvignon
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary leaves, plus more for garnish
  • 1 tablespoon thyme leaves, plus more for garnish
  • 2 teaspoons chopped fresh sage leaves
  • 2 teaspoons salt
  • 1/2 teaspoons ground black pepper
  • 2 teaspoons cracked pepper 
Au Jus Sauce
  • 1 -1/3 cups wild blackberries
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • 1/3 cups Cabernet Sauvignon
Salt and ground black pepper, to taste
  • Pierce all sides of meat using a meat fork every 1 in and place in a large resealable plastic bad.
  • Puree blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
  • Combine blackberry puree with Cabernet, garlic, rosemary, thyme, sage, salt and pepper in small bowl. Pour mixture over roast and seal bag.
  • Refrigerate 4 hours or overnight, turning roast occasionally.
  • Heat oven to 425 degrees F. Drain meat from marinade.
  • Sprinkle cracked pepper evenly over meat and place in large roasting pan.
  • Pour 2 cups marinade from plastic bag into roasting pan. Discard remaining marinade.
  • Roast 15 minutes, reduce oven to 350 degrees F. Continue to roast 1-11/2 hours or until meat thermometer reads 145 degrees F.
  • Remove meat from pan. Let stand 5 minutes before slicing thinly across the grain.
Sauce:
  • Puree 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
  • In a saucepan, combine blackberry puree, beef broth and Cabernet, and heat over medium and bring to a simmer, constantly stirring. Boil for about 10 minutes.
  • Combine cornstarch with 2 tablespoons water, then add to saucepan. Cook for 1 minute or until slightly thickened.
  • Remove from heat and serve with roast.

2 comments:

Helen said...

This sounds amazing!

Catfish said...

I really like the look of this; we've been trying to stay away from red meat lately, but I might have to make an exemption.

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