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To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
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Tarbell’s Scotch Beef
~ Serves 4 to 6 ~
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1
6-7 pound cross-rib or chuck roast
4 ounces vegetable oil
2 stalks celery
2 medium carrots
1 yellow onion
1 tsp chopped garlic
3 Roma tomatoes
2 cups red wine (good quality)
1 quart water
Fresh herbs such as parsley, thyme, and oregano |
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In
heavy-bottomed pan, heat vegetable oil.
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Season beef with salt
and pepper and sear on all sides until dark brown.
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Remove to small
roasting pan.
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Sauté all vegetables
in same heavy pan until light brown, and deglaze with red wine.
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Add to beef.
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Add water and aromatic
herbs, cover, and cook at 3500 until fork tender, about 3 to
3-1/2 hours.
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Discard vegetables and cooking liquid.
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Red Wine Gravy
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2
ounces flour
2 ounces melted butter
1 quart beef stock
1 quart veal stock
1/2 bottle dry red wine
2 sprigs fresh thyme
3 cloves garlic, peeled and halved
1/2 a yellow onion.
Salt and freshly ground pepper
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In small pan, combine
flour and butter to make a roux.
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Add liquids, thyme,
garlic, and onion and simmer to reduce by half.
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Strain, discarding
solids.
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Season gravy to taste
with salt and pepper.
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Buttermilk Mashed Potatoes
4-6 Servings
3 each large peeled Russet potatoes
1/4 pound unsalted butter (preferably European-style)
1/2 cup buttermilk
Salt to taste
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Bring
a large pot of water to boil, add potatoes, and boil briskly until tender.
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Strain and stir in butter and buttermilk.
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Hand whip (the secret!) until smooth and fluffy.
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Season to taste with salt.
Serve Scotch Beef surrounded
with grilled or sautéed seasonal vegetables.
©Tarbell’s 2000
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