Beef Merlot Over Sour Cream Mashed Potatoes
Getting moist tender Beef can be tricky. The key to cooking it is “low and slow”!
In this dish, the flavor of Merlot really enhances the Beef and creates a great base note for our Tomato Sauce. if you have any leftover Wine from the evening before, this is a good way to use it, since Wine usually only keeps for 3 days.
Selecting the right cut of Beef at your Market is the first step. We are looking for a Roast. It can be Chuck, Rump, Bottom or Top Round. These can be tougher cuts of Beef but because we are going to cook it “low and slow”, the Beef will be tender enough to pull or shred, which we are going to do in this recipe.
You may notice this recipe calls for Cocktail Pearl Onions. If you are wondering why I didn’t just use plain Pearl Onions, well, the reasoning is simple. Cocktail Onions have a hint of vinegar in them and vinegar is an ingredient often used in Beef Briskets, Beef Ribs and Beef Stews. Why? Because it enhances the flavor. So using the Cocktail Pearl Onions seemed like a good flavor option and when you make this dish, you will agree. You can find them near the Specialty Pickles and Olives at your market. They usually come in a 16 ounce jar.
This is definitely a Sunday dinner plate that you will want to try.
BEEF MERLOT OVER SOUR CREAM MASHED POTATOES
- 2 lb. to 3 1/2 lb. Boneless Beef Bottom Round Roast or Rump Roast
- 3 Cups Merlot Wine
- 2 (14.5 oz.) Cans Petite Diced Tomatoes w/liquid
- 3 Bay Leaves
- 1 Cup Organic Carrots, shredded
- 1 & 1/4 Cups Frozen Peas
- 3 Pounds Organic Gold Potatoes
- 1 Cup Cocktail Pearl Onions, drained
- 2 ( 6 oz.) Cans Tomato Paste
- 1/2 Cup Fresh Italian Flat Leaf Parsley, chopped
- 1 & 1/2 Cups Sour Cream
- 3 Tablespoons Butter
- Freshly Ground Black Pepper
1. First we need to marinate the Beef. Place the Beef Roast in a re-sealable plastic bag. Add 2 Cups of the Merlot into the bag and seal tightly. Set the bag on a tray or in a dish, then place the Beef in the refrigerator for at least 6 hours or overnight. I put the bag on a tray or in a dish because sometimes the bag can leak and you wouldn’t want it to create a big mess inside your refrigerator.
2. Here we are…. the next day and we need to start early because this Roast is going to be cooking for 5-6 hours before we pull the Beef and complete the cooking process. So, to begin, remove the Beef from the refrigerator 30 minutes prior to cooking. After 30 minutes, take the Beef out of the Marinade and place it in a dutch oven or heavy covered pot, on the stove top. Discard the marinade.
3. Season the Beef with Freshly Ground Black Pepper and empty the 2 Cans of Petite Tomatoes into the pot and also add the Bay Leaves into the pot.
3. Turn the flame to the lowest setting possible on the burner and cover the pot and set the timer for 5 hours. Try not to peek too much but you should check it a few times while cooking. After 5 hours if the Beef is still not fork tender, add another 30 minutes, check again, and if you need to add another 30 minutes do so. You will know it is done when it is fork ender and it starts to pull with a fork.
4. When the Beef is done, remove it from the pot and let it rest on a sheet pan or cutting board and allow it to cool slightly so you can pull or shred the Beef easily.
5. Add the Carrots to the Stock in the pot and cover with the lid. Continue to cook on low heat, for about 10 minutes or until the Carrots are tender.
6. While waiting for the Beef to cool slightly, peel and quarter the Potatoes and add about 2 quarts of water to a large pot on the stove top. Now add the Potatoes and bring to a boil. Cook until done. Stick a paring knife into a Potato and if it slides off easily, the Potatoes are done.
7. While the Potatoes are cooking, you can finish the Beef Merlot. Remove the Bay Leaves from the Beef Stock. Add one can of the Tomato Paste and 1 Cup of the Merlot to the Stock. Give the Pepper Mill a few twists over all and stir until well combined. Continue to cook the Sauce over low heat until it starts to thicken. Time to pull or shred the Beef. Use 2 forks and pull the Beef apart. It will look like this.
continue to pull until all the Beef is shredded.
8. Now add the Cocktail Onions into the Sauce. Check the thickness of the Sauce. If the Sauce is really runny, you can add the second can of Tomato Paste, and stir well and cook an additional 5 minutes before continuing with the next step. Next add the Pulled Beef, Peas and Parsley, and continue to cook on low until everything is heated through and thick, about 5-6 more minutes.
9. Back to the Potatoes. Drain the Potatoes when they are done and return them to the pot you cooked them in. Add the Butter, Sour Cream and give the Pepper Mill a few good turns over the Potatoes. Now mash the Potatoes until the Sour Cream is incorporated into the Potatoes.
10. Time to plate! Place a heaping scoop of the Sour Cream Mashed Potatoes onto a dinner plate. Make an indentation so we have room to add our Beef Merlot to the center. Let the Sauce cascade over the edge.
~Serve this with, what else, a nice glass of Merlot!
Recipe by: Hot Dish Homemaker