Ingredients with Measurements:
- 2 lbs beef roast
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. Add the beef roast to the skillet and sear on all sides until browned.
4. In a separate bowl, whisk together the beef broth, red wine, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
5. Pour the mixture over the beef roast in the skillet and bring to a simmer.
6. Transfer the beef roast and the sauce to a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 2 hours, or until the beef is tender and cooked through.
8. In a small bowl, whisk together the heavy cream, cornstarch, and vanilla extract.
9. Remove the beef roast from the oven and pour the cream mixture over the top.
10. Return the baking dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the sauce has thickened and the top is golden brown.
11. Remove from the oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 8g
Protein: 45g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Heavy cream can be substituted with half-and-half or milk.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add sliced mushrooms to the skillet with the onions and garlic.
- Use fresh herbs instead of dried.
- Substitute the vanilla extract with other flavorings, such as Worcestershire sauce or balsamic vinegar.
Tips and tricks:
- Make sure to sear the beef roast on all sides before baking to lock in the juices.
- Let the beef rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, mashed potatoes, or crusty bread.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread with butter
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch or flour to thicken.
- If the beef is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of at least 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vanillerostbraten is a traditional Austrian dish made with beef, onions, and red wine.
Flavor profiles:
This dish has a rich, savory flavor with hints of vanilla and herbs.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Taste: Sweet, Savory, Buttery, Vanilla, Vanilla-Scented