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LE15 Roast Beef Cracker/Cheese

Featuring LE15 Fortitude *(skins) from Riverland (region) Australia

This pairing fits well with this full bodied Bordeaux style blend. It does not overpower the fruitiness, and draws out the finish for a long savour on the tongue.

Roast Beef

Preheat oven to 325 degrees (not convection)

1 Eye of Round roast
Salt and pepper to rub
2tbsp. avocado oil
1 onion chopped
3 cloves garlic minced
1 1/2 tsp dried oregano leaves (not powder)
1/4 tsp thyme powder
3 tbsp. grainy Dijon mustard
1 1/2 cup Bordeaux blend wine (LE Triumph, California Trinity Red)
1 1/2 cup low sodium chicken broth
Triscuit crackers – roasted garlic
Baldersen 2 year aged cheddar. (cut into cigar chunks when cold, will crumble when warm)

Rub the Eye of Round roast with salt/pepper, sear in 1 tbsp. avocado oil and place in an 8×8 pan (Do not overdo the pepper)

Preheat oven to 325 degrees (not convection)

Reduce the pan heat to medium, add 1 tbsp. avocado oil, the onion, garlic, oregano and thyme. Sauté and stir until just translucent. Then stir in the mustard, wine and broth. Pour over the roast in the pan, add a bay leaf, cover. Cook one hour, then leave uncovered and turn every 15 minutes until cooked to 150. Remove from pan, cover and let it rest to continue coming up to temperature. (shooting for medium). Let it cool, refrigerate overnight and then slice thinly.

Make a gravy with the pan drippings. Add to a pot, boil with 2 tbsp. cornstarch. Blend with a hand mixer and stir until thickened.

To serve: layer cracker, roast, room temperature cheese and drizzle warmed up gravy to serve. Meat will shine with flavour after resting and chilling – and the gravy brings in more without overpowering the wine

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