Susie Mahnken, shared a favorite recipe for roasted Missouri Legacy Beef.  You can find Mark and Susie Mahnken year-round at the Columbia Farmers Market!

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ROSEMARY-GARLIC ROAST BEEF WITH ANCHOVY PASTE AND RED WINE REDUCTION
Servings
Ingredients
For the rub:
  • Leaves from 2 sprigs fresh rosemary chopped
  • 3 to 4 tablespoons stone-ground mustard
  • 2 teaspoons freshly ground pepper
  • 3 to 4 garlic cloves minced
  • 1 ounce anchovy paste or 3 anchovies chopped, drained of oil
  • 1 teaspoon sea salt
For the roast:
  • 1 in Sirloin tip or rib roast patted dry with paper towels (See Note for rump roastcrock pot.)
  • 3 big sprigs fresh rosemary
  • Potatoes, carrots, celery, parsnips and turnips, for roasting
  • 2 cups dry red wine for deglazing and reduction or broth
  • 1-2 tablespoons butter
Servings
Ingredients
For the rub:
  • Leaves from 2 sprigs fresh rosemary chopped
  • 3 to 4 tablespoons stone-ground mustard
  • 2 teaspoons freshly ground pepper
  • 3 to 4 garlic cloves minced
  • 1 ounce anchovy paste or 3 anchovies chopped, drained of oil
  • 1 teaspoon sea salt
For the roast:
  • 1 in Sirloin tip or rib roast patted dry with paper towels (See Note for rump roastcrock pot.)
  • 3 big sprigs fresh rosemary
  • Potatoes, carrots, celery, parsnips and turnips, for roasting
  • 2 cups dry red wine for deglazing and reduction or broth
  • 1-2 tablespoons butter
Instructions
  1. Strip leaves from 1 or 2 rosemary sprigs; chop. Mix the rosemary with next five ingredients. Rub mixture on roast and place on a bed of 3 rosemary sprigs with vegetables of your choice in bottom of roasting pan. Insert a meat thermometer into thickest part of roast, but not touching bone. Roast fat side up in an open pan. For a nice crust, roast at 450 to 500 degrees for 5-10 minutes, and then reduce the heat to 325 degrees. Roast till desired doneness or until internal temperature reaches 125 degrees (rare) 135 degrees (medium rare).
  2. When done, place the roast and vegetables on a platter, and cover. Keep warm while deglazing the pan or making gravy (see following for both options).
  3. Deglaze roasting pan with dry red wine. Stir in 1-2 Tbsp butter and use remaining sprig of rosemary as you whisk while reducing wine.
  4. For traditional gravy: Deglaze pan with beef broth, add flour, cornstarch or arrowroot mixed with fat or cold liquid; cook on the stove, stirring over medium heat while gravy thickens. Cook for just a few minutes after it thickens to make sure starch cooks and loses its raw taste.
Recipe Notes

Note: For a rump roast option: Prepare roast as above, except cook in crock pot on low or in the oven at 275 degrees in a covered roaster for 4-8 hours. Deglaze the pan using either the reduction or gravy method.

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