HOW TO COOK PRIME MANITOBA ROAST BEEF "DUTCH OVEN STYLE"
- Joan Fehr
- Jul 3, 2024
- 5 min read
How To Cook Manitoba Roast Beef "Dutch Oven Style" while living in our Monaco Diplomat Motor Coach at Cherry Hill Living in Manitoba Canada for a couple of months in the Canadian summer. Here are our recipes for todays meal.
BEEF ROAST IN DUTCH OVEN:
Ingredients:
Start with a really good Prime Beef Roast.
Root Vegetables Cut in medium pieces a little bigger than bite size so you can cut them on your plate and they cook evenly in the dutch over with the roast beef.
4 Yukon Gold Potatoes
4 medium carrots
1 large white Onion
1 Turnip peeled
2 Parsnips
Salt & Pepper to taste.
EVOO - Extra Virgin Olive Oil, the best you can find
From the bar...a splash of red wine and Jack Danielles
Description:
Remove the Roast Beef from the refrigerator no less than 4 to 6 hours so it is room temperature all the way through. Poke the roast with a fork. Then cover it with lots of salt and pepper and with a spoon work it into the beef. Let sit for another hour. Get the dutch oven ready. All you do on the dutch oven is add olive oil, put onto the fire on high (10 on our stove). Don't do it too long so that the olive oil doesn't burn but just when you are ready to sear the beef. Have the olive oil on high for about 1 minute. Take a couple of drops of water and drop into the oil and if it pops, then it is ready. Then sear the roast nicely on all sides until there is a nice brown hue to the beef. This does 2 things: 1) Makes it look great because you taste with your eyes before you taste with your mouth. 2) It holds in the juices better. Do not use water. Once it is seared on high for about 5, 6 minutes turning on all sides, then turn the heat down from 10 to 3. Then add a little red wine, about half a cup. When you pour in the wine, it will start to steam. The alcohol is releasing while it is still hot. This will remove the bitter taste. Add Jack Danielles Bourbon Whiskey, maybe 3 to 4 shots. Put the lid on, leave it on 3. You don't want the wine and bourbon to burn. Cook for about half an hour. In the meantime, prepare the root vegetables. Pour yourself a glass of wine. Off comes the lid, in go the vegetables. Place the vegetables around the meat. Add Salt and Pepper on the vegetables. Because vegetables need a little bit of steam to cook properly, add half to a full cup of water, but not too much because the beef doesn't like it. Add a nice olive oil on top of everything. Put the lid on, turn the temperature up to 6, cook another 15 minutes. After 15 minutes, according to your personal taste, add 4 small bell peppers, not the hot ones and 2 hot green peppers. Keep them whole so the heat does not get into the dish. You will get the taste of the bell peppers and the taste of the hot peppers, but you don't get the heat. If you've done the steps nicely, then 1 more hour should do it. Do not use too much water, just as described above. The taste of the vegetables will infuse the roast. Just enough water to steam the vegetables. Very important! When it's done, take out the beef roast and place on a carving board. Let rest for atleast 5 to 10 minutes. On a presentation dish, Cut up the beef and the vegetables and present it on the dish. All meals taste better with a good presentation. The digestive juices in the mouth start to come alive and this is an important part of the digestive process.
WHITE NAVY BEAN DIP with roasted garlic and lemon, ON FRESH CROSTINIS BAGUETTE:
Ingredients:
1 cup dried white navy beans, soaked overnight
Zest of 1 lemon
Juice of 1 lemon
2 Roasted Garlic Bulbs
Olive Oil
Salt
Pepper
Toasted Baguette
Description:
Start with cooking the dried white navy beans that have been soaking overnight. Drain, rinse and cook for around 2 to 3 hours, taste them to see if they are the right texture. They should be very soft. Remove and drain. Another trick to cooking dried beans is to cook them in 2 sessions. First cook for 15 minutes, drain, rinse. Then add fresh water and continue cooking for 2 to 3 hours until soft. Then drain and rinse and let cool. At room temperature, mash the beans with a potato masher. You can also puree in a food processor if you like a smooth consitency. We like the chunky mouth feel of the mashed beans and also because we try to cook with a minimum of appliances because of our minimal lifestyle on the road. We use what is available. Add the roasted garlic pulp from the bulbs. Squeeze the pulp from the bulb. Add the zest and juice of 1 lemon. Add olive oil, salt, pepper to taste. We use Himalayan Pink Sea Salt when available, but in Sicily we use the local Sicilian Sea Salt because they make it right there and it is superb as well. Mix together and spoon onto crostinis when the guests arrive.
GUACAMOLE (AVOCADO DIP) ON FRESH CROSTINI BAGUETTE:
Ingredients:
1 ripe avocado
Half finely chopped sweet white onion
Juice of half a lemon (In Mexico use a lime, we use lemon while in Sicily because they are everywhere and limes are not grown there. So we do the same in Canada.)
Salt & Pepper
Olive Oil
Description:
Remove the pulp from the avocado and mash with a fork. Leave chunky for a better texture. We prefer this texture. Then add the finely chopped sweet white raw onion, salt, pepper, and olive oil to taste. Spoon onto a crostini, fresh baguette lightly toasted in the oven. For more appeal and to get more greens, add a bed of baby spinach to the appetizer plate. Serve the Bean Dip and Avocado Dip on the baguettes on individual plates with a bed of spinach. This way each person gets one of each Bean and Avocado on Baguette with green backgound (spinach) and it is just the right amount for the pre dinner appetizer with a cocktail.
COCKTAILS: We served Gin and Tonics
WINE: Our guests brought a wonderful Red wine - Italian Chianti Classico Reserve to serve with the Roast Beef.
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