The Ultimate Sunday Dinner of Meat and Potatoes (on Tuesday!!)

Ok, I'm not going crazy... I know its not Sunday. But that's what the recipe is called! Tyler Florence has a fantastic roast beef dinner recipe in his cookbook Tyler's Ultimate. I don't know about you, but I love roast beef! There is no better smell than a house that smells like delicious, slow cooking beef.

This recipe is one that is best made on the weekend because it takes a while to make, but its well worth the wait! Serve with velvet potato puree and you've got an awesome meal which is definitely suitable for company.

The Ultimate Sunday Dinner of Meat & Potatoes

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• extra virgin olive oil
• 3 lb top round, in one big hunk
• kosher salt & freshly ground black pepper
• 1 onion, sliced
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1/2 bottle dry red wine that you wouldn't mind drinking
• 2 cups beef broth
• 2 bay leaves

Method:

1. Preheat the oven to 350F. Heat a 2 count of olive oil in an oven proof braising pan or dutch oven over medium-high heat until smoking. Season meat well with salt and pepper, put it in the pan, and brown for 10-12 minutes. Make sure its really well seared on all sides - this is where the flavour comes from. Take the meat out of the pan and put it on a place.
2. Add the onion, rosemary, and thyme to the pan and stir and cook for about 5 minutes to give the onion a good sear. Now add the wine, broth, and bay leaves and bring the whole thing to a simmer. Return the meat to the pan. Cover; put the pan in the oven and cook until the meat is fork tender, about 2 1/2 hours.
3. Remove the meat to a platter. Taste the braising liquid for salt and pepper and discard the bay leaves. Slice the meat and serve in shallow bowls atop a big spoonful of potatoe puree. Top with some of the sauce and garnish each bowl with a drizzle of olive oil to finish.

Velvet Potato Puree

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• 3 large yukon gold potatoes, peeled and quartered
• kosher salt
• 1 cup heavy cream
• 4 tbsp unsalted butter
• freshly ground black pepper
• extra-virgin olive oil

Method:

1. Put potatoes in medium saucepan with cold water to cover. Add 1 tsp salt, bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the potatoes are very tender. Whil they cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Drain potatoes and pass through food mill or ricer into large mixing bowl. Stir in the warm cream and butter until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil.

Like I said - definitely something to save for a weekend, but amazingly delicious. So simple and flavourful, and you'll be left with 1/2 a bottle of red wine to drink with dinner (or while you're preparing it - use your best judgement!!)! I hope you enjoy this recipe - I thought I would post it up a few days from the weekend, so that if you're the kind of person that likes to plan out your meals for the weekend, you'll have time to plan for this one.

Happy Cooking my Friends!