{"id":17107,"date":"2012-06-22T00:06:03","date_gmt":"2012-06-22T07:06:03","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=17107"},"modified":"2012-06-22T00:06:03","modified_gmt":"2012-06-22T07:06:03","slug":"todays-recipe-old-fashioned-beef-tomatoes","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/17107","title":{"rendered":"Today’s Recipe: Old-Fashioned Beef & Tomatoes"},"content":{"rendered":"

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BEEF & TOMATOES
\nPREP TIME: 30 MINUTES
\nCOOK TIME: 55-60 MINUTES
\nMAKES: 4 SERVINGS<\/p>\n

1\u00a0\u00a0 \u00a0T dark brown sugar
\n\u00be \u00a0 t salt
\n\u00bc\u00a0\u00a0 t pepper
\n2\u00a0\u00a0 \u00a0lbs chuck roast
\n3\u00a0\u00a0 \u00a0T butter, divided
\n4\u00a0\u00a0 \u00a0garlic cloves, peeled and minced
\n12\u00a0\u00a0 sage leaves, minced
\n1\u00a0\u00a0 \u00a0cup tomato juice
\n\u00bd\u00a0\u00a0 cup red wine
\n2\u00a0\u00a0 \u00a0yellow onions, sliced
\n2\u00a0\u00a0 \u00a0zucchinis, sliced \u00bc\u2033 thick
\n4\u00a0\u00a0 \u00a0Roma tomatoes, blanched, peeled, and sliced<\/p>\n

1. In a small bowl, combine brown sugar, salt, and pepper. Rub blend onto the roast. Melt 1 T of butter in a large skillet over medium-high heat. Add garlic and sage; reserve a couple pinches of sage for garnish.
\n2. Place roast in skillet and cook on medium-high for 4 minutes, flip over, and cook for another 4 minutes. Reduce heat to low and pour in tomato juice and wine. Cover and simmer for 35 minutes.
\n3. After about 20 minutes, melt the remaining 2 T of butter in another large skillet over medium heat, add onions and zucchini, and cook for about 7 minutes, stirring occasionally.
\n4. Pour onions and zucchini into the pan with the roast, and add the tomatoes. Cover and simmer for another 10 minutes. Remove from heat and let roast rest for about 10 minutes.
\n5. Thinly slice roast and serve with the pan juices and vegetables. Garnish with reserved sage.<\/p>\n

Gather ingredients.<\/p>\n

\"\"
\nAdd 1 T dark brown sugar, \u00be t salt, and \u00bc t pepper to a small bowl.<\/p>\n

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\nCombine ingredients and rub on a 2 lb chuck roast.<\/p>\n

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\nMelt 1 T of butter in a large skillet over medium-high heat.
\nAdd 4 cloves of peeled and minced garlic to the pan.<\/p>\n

\"\"
\nAdd 12 leaves of minced sage to the pan (reserve a little sage for garnish).<\/p>\n

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\nAdd the roast to the pan and cook over medium-high heat for 4 minutes.<\/p>\n

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\nFlip the roast over and cook for another 4 minutes.<\/p>\n

\"\"
\nReduce heat to low and pour in 1 cup tomato juice.<\/p>\n

\"\"
\nPour in \u00bd cup red wine.<\/p>\n

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\nCover and simmer for 35 minutes.<\/p>\n

\"\"
\nMeanwhile, blanch, peel, and slice 4 Roma tomatoes.<\/p>\n

\"\"<\/p>\n

Add tomatoes to boiling water for 40 seconds.<\/p>\n

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Remove and immediately place into ice water.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Remove tops with a tomato corer.<\/p>\n

\"\"Peel off skins and slice.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Thinly slice 2 yellow onions.<\/p>\n

\"\"
\nSlice 2 zucchinis in \u00bc\u2033 slices.<\/p>\n

\"\"
\nMelt 2 T butter in another large skillet over medium heat.<\/p>\n

\"\"
\nAdd the 2 sliced onions.<\/p>\n

\"\"
\nAdd the 2 sliced zucchinis.<\/p>\n

\"\"
\nCook for 7 minutes, stirring occasionally.<\/p>\n

\"\"
\nAdd onions and zucchini into the skillet with the roast.<\/p>\n

\"\"<\/p>\n

Add the tomatoes.<\/p>\n

\"\"
\nCover and cook for an additional 10 minutes.<\/p>\n

\"\"
\nRemove from heat and let roast rest for about 10 minutes. Thinly slice roast and serve with the pan juices and vegetables. Garnish with reserved sage.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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