~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
Friday, June 11, 2021
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