Iron Hills Roast

Post date: Jun 17, 2017 9:46:9 AM

-- By Bombulina Tastyspoon --

Many dwarves think making a good roast is just a matter of throwing some meat in a roasting pan.

Well, any dwarf from the Iron Hills will be quick to correct you. An Iron Hills Roast is not only juicy and tender, but wonderfully flavoured and slightly peppery, a dream of any beef lover.

For those of you that are not especially fond of pepper, reducing the amount from 1 tsp. to 1/2 tsp will give you the flavours you need without overpowering you with the peppers.

Ingredients

Dorwinion Red Wine (to marinate the beef) - Dorwinion wine recommended but any fruity red wine will work.

2 lbs. beef sirloin roast

5 cloves of garlic, crushed

4 handfuls of Shire quality mushrooms

2 tsp. rosemary

2 medium onions

2 cups beef broth

2 cups red wine

1 tsp. pepper

1/2 tsp. cloves

1/2 tsp. ginger

1/2 tsp. salt

Firstly we marinate the meat in the wine overnight, tie the meat up with twine if need be to keep it compact. The next day you first season the meat generously with salt and pepper, then mix together the rosemary and garlic, coating the meat with a herb and garlic mixture. Now it is time to heat up your skillet with cooking oil and sear all sides of the meat. Just searing, don't overdo it. Take the seared meat out of the skillet and gently put it in a pot with some broth, spices and 2 cups of wine, chop of your mushrooms and put them in as well. Boil on a very light fire for 15 minutes, allowing the juices to be partially absorbed by the meat. Do not submerge the meat in the broth mixture though. Lastly, when done, place the beef in a roasting pan in the oven at 160°C ((325°F)) for about 15 minutes, until excess juices have drained from the meat, and it has become slightly browned. Now you can carve up your dish to the delight of your guest, the mushroom-wine sauce can be used to everyone's pleasure when added in a side sauce-bowl. Enjoy!