Time: 4 hours.
Complexity: easily
Servings: 6

Ever wondered how restaurant roast beef gets so flavorful and rich? Chef Anne Burrell shows you how to elevate this classic dish. She roasts beef with pumpkin, Jerusalem artichoke, and figs in red wine and aromatic spices.

Ingredients:

• 1 piece of beef shoulder-neck weighing 1.3 kg, tie
• 3 stalks celery, thinly sliced ​​diagonally
• 2 onions, thinly sliced
• 1 pinch of red pepper
• 3 cloves garlic, crushed and finely chopped
• 0.5 cup tomato paste
• 0.5 cup red wine vinegar
• 4 cups chicken broth
• 3 bay leaves
• 2 strips orange zest (remove from the orange with a vegetable peeler)
• 2 star anise
• 1 bunch of fresh thyme
• 2 cups butternut squash, diced into 1cm cubes
• 1.5 cups Jerusalem artichoke, cut into 1 cm cubes.
• 6–8 dried figs, cut into quarters

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, celery, butternut squash, Jerusalem artichoke, wine vinegar, star anise, thyme, Orange zest, figs

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Spray a cauldron with olive oil and place over medium-high heat. Season the meat generously with salt, add it to the cauldron, and sear on all sides for a few minutes until golden brown. Set aside.
Step 3
• Drain excess oil from the cauldron, reduce heat to medium, add a few drops of fresh oil, and evenly layer the celery, onion, and ground red pepper. Season the vegetables with salt and cook until soft and very fragrant, 8–10 minutes. Add the garlic and cook for 1–2 minutes. Add the tomato paste and cook for 1–2 minutes. Add the vinegar, stir, and cook for 2–3 minutes.
Step 4
• Add 3 cups of chicken broth. Taste and add salt if needed. Add the bay leaf, orange zest, anise, and a bunch of thyme. Return the meat to the cauldron, cover, and bake in the oven for 1 hour.
Step 5
• Remove the cauldron from the oven, turn the meat over, and check the liquid level. If it's dropped significantly, add about 0.5 cups of broth. Return the cauldron to the oven and simmer for another hour.
Step 6
• Remove the cauldron from the oven. Remove the meat and add the pumpkin, Jerusalem artichoke, and figs. Add the remaining 0.5 cups of broth and stir. Taste the liquid and add salt if necessary. Return the meat to the cauldron, cover, and cook for another 30 minutes.
Step 7
• Uncover and bake until the pumpkin and Jerusalem artichokes are tender and the liquid has evaporated, another 15 to 20 minutes.
Step 8
• Remove the cauldron from the oven. Remove the meat from the cauldron and, if necessary, skim off any excess fat from the surface of the sauce. Slice the meat into 1 cm thick slices and serve with the vegetables and sauce from the cauldron.
  
  This dish pairs with Pinot Noir wine.

Votes: 1