Saturday, November 13, 2010

Grass-fed beef sirloin tip roast

  I got this roast at the Dickinson's Farmstand in Chelsea Market. The meat they sell are from local farms. The butcher shop is filled with great looking meat cuts, homemade sausages and condiments. When I walked in, the first thing that struck me was the delicious smell of smoked meat and the sound of meat being butchered. The whole space is open and the butchers were working on beef ribs.

I decided to buy a roast that I could cook in the oven and then enjoy for a couple of days. Grass-fed beef is leaner than regular beef.
3 lb roast
1 onion, cut in 6 
1 sliced carrot
2 turnips, cut in cubes
1/3 cup red wine
1 cup water
olive oil
herbes de provence
chopped parsley

Preheat the oven at 350 degrees. Rub the roast with olive oil and the dried herbs.  Combine the ingredients in the baking pan. Bake in the oven for an hour to an hour and a half, until the meat reaches an internal temperature of 130 degrees. Baste the meat every 20 min to make sure it does not dry out.This delicious roast will last for a couple of days and is a great snack or lunch option.

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