For The Glutton’s
Alright, I’m aware that this isn’t the prettiest of pictures, but you have GOT to try this. It’s guaranteed to be an all around pleaser. Best of all? The majority of the work is done by the slowcooker.
- 1 cup beef stock
- 1.5 lbs rump/rib roast
- 1 tbsp fresh rosemary
- 3 garlic cloves, pressed
- 2 tbsp tomato paste
- 1 white onion, finely chopped
- 2 carrots, julienne
- 3/4 cup red wine
- 2 bay leaves
- 2 cups beef consomme
- 2 tsbp garlic aoli
- 2 tbsp horseradish cream
- 4 baguettes
- 4 slices havarti/swiss cheese
Salt and pepper beef. Heat 1 tbsp oil over high heat. Sear all sides of beef. Remove from heat. Pop carrots, onion, garlic, rosemary into the pan used to sear beef and sauté until soft. This is what heaven smells like. Stir in tomato paste. Heat throughout. Add wine to deglaze. Once simmering, scrape brown bits from bottom of pan. Reduce by 1/3. Pour contents into slow cooker. Place roast on top. Pour in comsomme. Add bay leaves. Cover and cook on high for 2 hours.
Remove beef. Cover and set aside. Strain remaining liquid into a pan. Set veg aside (most people just discard the veg, however I think it makes a great side! Simply mash after removing bay leaf, add 1/2 tsp olive oil and season with salt & pepper!).
After allowing beef to rest, slice thinly.
Add 1 cup beef stock to strained liquid in pan. Reduce.
Slice baguettes on the top, lengthwise. Smear garlic aoli on the inside top, and horseradish cream on the inside bottom of each. Line the bottom with the beef, then place a layer of havarti or swiss on top. Serve with a small bowl of stock reduction.