3 – 4 lb. boneless, beef roast (chuck or rump)
1 medium onion, cut into large dice
1 cup Wind Rose Cellars Bravo Rosso red table wine
2 tbsp. tomato puree
3 tbsp. olive oil
flour, salt and pepper
Heat oil in heavy, oven proof roasting pan. Pan must have a heavy lid. Meanwhile dredge the roast in flour on all sides and season with salt and pepper to taste. When oil is hot to the smoking point, brown roast on all sides. When brown enough, roast should easily release from pan each time it is turned. When browning is complete, add onion, tomato puree dissolved in a 1/2 cup warm water and wine to roasting pan. Put lid on pan and bake in 350′ oven for around 3 hours, or until roast is tender. Remove roast from pan, cover and allow to rest while making wine sauce. Scrap pan to loosen any bits stuck to bottom. With immersion blender, puree onion and cooking liquid until smooth. There should be about a cup of sauce. Add more water if necessary or slowly reduce sauce to one cup. Slice roast as desired and serve with wine sauce. Serves 3 – 4.
Recipe by Betsy Burlingame
2009 Bravo Rosso
We have entered this wine in three different wine competitions. We are proud to announce that every competition it has entered, it came back with a Silver award.
Silver: NW Wine Summit: The Northwest Wine Summit is the largest competition in the Pacific Northwest. 1100 wines entered.
Silver: Washington State Wine Competition: Washington’s largest wine competition.
Silver: San Francisco International Wine Competition. The San Francisco International Wine Competition, the largest, most influential international wine competition in America, is judged by a prestigious panel of nationally recognized wine experts. Judging is based on a blind, consensual procedure, ensuring competitive integrity as it remains the nation’s most respected wine competition. 3500 wines entered.