Small family gatherings at home this holiday provide a wonderful opportunity to spend some time in the kitchen preparing a delicious from-scratch meal with quality ingredients. One of our favorite local chefs, Josh Berry of Plate the State, has shared with us his tried and true method for preparing Roast Delmonico. He’s even included a tasty popover recipe to make the best of the leftovers. Ready to give it a try in your kitchen this holiday? Place your holiday preorder today and pickup your Delmonico roast at your local market on December 23rd or 24th.
Roast Delmonico of Beef Au Jus
Yield: 4 servings
- 2 ½ lb. Delmonico Roast from Pineland Farms – Order here!
- 2 tablespoons olive oil
- 3 each carrots, medium chopped
- 3 each stalks celery, medium chopped
- 2 each onions, medium size, medium chopped
- 3 each cloves garlic, minced
- 4 sprigs thyme, fresh
- 2 sprigs rosemary, fresh
- ½ cup red wine
- 1 quart beef stock
- Season salt and freshly ground black pepper
Bring meat up to room temperature. If it has been in the refrigerator, let sit out for 30-40 minutes.
Truss the roast with butcher twine, season with salt and pepper.
Heat a Dutch oven (use a Dutch oven that will fit the roast and has a cover).
Sear the beef on all sides until good and golden brown. Remove from Dutch oven and place on a plate. At this point the roast will leak some of its natural juices, this is okay.
Preheat the oven to 375f degrees.
Add the carrots, celery, onion and garlic to the Dutch oven and caramelize.
Deglaze the vegetables with the wine and add the herbs. Add the rib back to the Dutch oven atop the vegetables. Pour over any of the resting juices. Place the top on the Dutch oven and put in the preheated oven.
Cook the roast for 40 minutes. Remove the Dutch oven from the oven and keep the cover on for an additional 15 min.
Remove the roast from the Dutch oven and keep in a warm place (not too hot as you do not want to keep cooking the meat).
Place the Dutch oven on a medium heat burner. Add the beef stock and reduce by half.
Strain out the vegetables and herb stems. Season to taste with salt and pepper.
Slice the beef and spoon over the au jus.
Chef Josh’s Leftover Suggestion: Pop-overs!
Yield: 1 dozen
- 2 each eggs
- ½ teaspoon salt
- 1 pinch nutmeg
- 1 pinch black pepper
- 1¼ cup flour
- 1 cup milk
- ½ cup canola oil or more traditional beef fat
Preheat oven to 425f degrees.
Whisk the eggs, salt, nutmeg, and black pepper until foamy.
Add the flour and stir to incorporate.
Add the milk in a thin stream until well combined. Let rest in a cool place.
Place some of the oil or fat in the bottom of each cavity of the pop-over pan.
Place the pan in the oven and heat until sizzling. Remove from the oven.
Add 3-4 tablespoons of ice cold water to the batter.
Carefully pour the batter ⅔ full into the hot pan.
Bake for 15 minutes then lower heat to 400f degrees and bake for an additional 15 minutes. Remove from the pan and enjoy!