Ingredients:
2 Tbs. cooking oil (we used olive oil)
3 1/2 lb sirloin or eye round roast
1 small onion chopped
1 1/2 tsp salt
3 anchovies
4 Tbs. vinegar
2 Tbs. honey
16 peppercorns
16 allspice cloves
2 bay leaves
1 can beef broth
2 Tbs. flour
1/4 cup water
Preparation:
Heat the oil in an ovenproof casserole or Dutch oven, brown the roast well on all sides. Add all other ingredients except the flour and water to the pan, cover, and place in a 350°F oven. Cook for 2 1/2 hours, replenishing the liquid with water if it boils down.
Remove roast to a serving platter and hold in the oven while you make the gravy. Place the casserole on a stove top burner and dissolve the flour in 1/4 cup water and add it to the gravy. Bring to a boil to thicken. (we strained the gravy before adding the flour). Slice the roast in 1/8" slices and serve with the gravy.
We served this with mashed potatoes and some carrots we had added to the pan during the last 1/2 hour it cooked. These are wonderful, distinctive flavors that we complemented with a bottle of the 1999 Allegrini La Grola.
March 12, 2003
