Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, February 13, 2016
LEAN ROAST BEEF
WITH MARSALA GRAVY
Start to ¿nish 2 12 hours (30 minutes actiYe)
SerYings 6
2 1/2- to 3-pound top or bottom round beef roast
2 teaspoons garlic powder
2 teaspoons seasoning salt
1/ teaspoon ground black pepper
1 tablespoon Yegetable oil
1/2 cup beef stock, diYided
1/2 cup dry Marsala wine, diYided
1 teaspoon cornstarch
Use paper towels to pat the roast dry. In a small
bowl, mix the garlic powder, seasoning salt and
pepper, then rub the mixture all oYer the roast. Let sit
at room temperature for 1 hour.
Heat oYen to 250 F.
Heat a heaYy-bottomed skillet or Dutch oYen
oYer medium-high. Rub the oil oYer the roast, then
set into the pan and sear on all sides until a crust is
formed, about 15 minutes total. Transfer the roast to
a rack ¿tted in a roasting pan.
Return the pan to the heat and pour in 1/2 cup
of water. Simmer, scraping the pan with a wooden
spoon, just until the pan is deglazed and any bits
on the bottom are loosened. Pour the liquid into the
roasting pan. Add half of the beef stock and marsala
wine to the roasting pan. Set the roast in the oYen
and cook until it reaches 120 F to 125 F at the center,
depending on desired ¿nished temperature (which
will be 10 degrees higher), about 1 1/2 hours.
RemoYe the pan from the oYen and increase the
heat to 5 F.
Once the temperature has been reached, place the
roast back in the oYen and cook until the top is nice
and crusty, about 10 minutes. RemoYe the pan from
the oYen, transfer the roast to a carYing board, coYer
it loosely with foil and let it rest while you make the
graYy.
To make the graYy, place the roasting pan oYer
medium heat on the stoYetop. Add the remaining
wine and stock, then whisk to release any stuck
bits on the pan. In a small glass, mix the cornstarch
with 1/ cup of water, then add to the pan. Simmer,
stirring constantly, until slightly thickened. Slice the
roast and serYe with the graYy.
Nutrition information per serving: 270 calories;
90 calories from fat (33 percent of total calories);
10 g fat (3 g saturated; 0 g trans fats); 95 mg
cholesterol; 410 mg sodium; 3 g carbohydrate; 0 g
¿ber; 1 g sugar; 35 g protein.
AP Photo/Matthew Mead
Lean roast beef with Marsala gravy.
Make a leaner, tastier beef roast
By MELISSA D’ARABIAN
Associated Press
In the world of beef roasts, marbling
is king. The internal automatic basting
power of tiny fat pockets melting into
the meat is amazing.
So what are the options for roasting
healthier, leaner cuts of meat? There’s
the pork tenderloin, which is the leanest
choice. %ut it is so mild in ÀaYor that
it sometimes doesn’t quite scratch
the roast beefy itch. There’s beef
tenderloin, which also is super lean
and a mighty tasty roast. But I can only
imagine a world where I could justify
spending oYer 100 on my family’s
dinner on a regular basis.
So for our usual Sunday supper, I
turn to the top round or bottom round
roasts, which are ine[pensiYe and lean.
But they do require a little extra care
in order to compete with the ÀaYor
and texture of fattier cuts closer to the
center of the cow.
$fter years of practice, I haYe a few
tips:
If you can dry age the roast for a
couple of days in the refrigerator, the
taste will be intensi¿ed and mimic
higher quality cuts. Just pat the meat
dry, sprinkle on some seasoning salt
(or salt and pepper) and let it sit,
uncoYered, in the refrigerator.
Let the roast sit at room
temperature for an hour before cooking.
Use a three-phase cooking method.
First, brown the roast on all sides in
a large 'utch oYen to create a tasty
crust. Second, slow-roast at a low temp
(250 F) until the internal temperature
is about 10 degrees below your ¿nal
liking (120 F for a ¿nal temp of 130 F,
about medium-rare). 5emoYe the roast,
and raise the oYen temperature to 5 F
and ¿nish the roast with a blast of heat
for 10 minutes.
Tent the roast and let it rest for 10
to 20 minutes before slicing thinly. Pour
a little juice oYer those slices and you
are in (thrifty, healthy) beefy nirYana.
———
Food Network star Melissa
d’Arabian is an expert on healthy
eating on a budget. She is the author of
the cookbook, “Supermarket Healthy.”
http://www.melissadarabian.net
SeYen tips for pairing great wine
with hearty winter roasts
By MICHELLE LOCKE
Associated Press
Michelle Locke via AP
Nothing pairs quite so well with a
midwinter day as an herb-crusted slab
of meat roasting alongside a few root
Yegetables. $nd to toast that roast you’ll
want a rich, ÀaYorful wine that can stand
up to the snappiest of cold snaps.
+ere, experts dish up seYen tips to
pair with heartier fare.
This picture taken Dec. 5, 2015, shows “El Grito Con-
tinua,” a street sculpture in Tlaquepaque, a historic
suburb of Guadalajara, Mexico.
Tlaquepaque
Arts and crafts enclaYe
near Guadalajara
1. It’s ok to order the Merlot
“The kind of roast meats I think of
for the winter meal are rich, succulent
and take oYer your whole mouth,´
says Doug Shafer of the Napa Valley’s
Shafer Vineyards, known for its classic
reds such as Hillside Select Cabernet
SauYignon and 5elentless, a Syrah
blend named in honor of powerhouse
winemaker Elias Fernandez.
Shafer might pick the Shafer 2013
Merlot for something like a slow-roasted
lamb shank. Like a good roast, the wine
is “ÀaYorful, fruity and lush. It’s why
they’re such great dance partners.´
By MICHELLE LOCKE
Associated Press
2. Take a saucy approach
Sauces haYe a big impact on wine
pairings, so this can be a great way to
narrow your choices, says Madeline
Puckette, content director of winefolly.
com and co-author of the recent book
“Wine Folly: The Essential Guide to
Wine.´
If you haYe sauces that are on the
sweet-and-sour side, including honey
barbecue, ¿nding a wine with a high
fruitiness factor or a touch of sweetness
will make sure the wine doesn’t get lost
in the sauce. For example, she says,
“You’ll be surprised at how awesome
Lambrusco pairs with sweet-style
barbecue ribs. Delicious´
3. Get intense
“The key to making a great pairing
with any dish is to match the intensity of
the wine with the food,´ says Puckette.
So, beef brisket is going to take a more
intensely ÀaYored wine than roast
chicken. Some examples of wines that
go great with brisket include Syrah,
Pinotage (a grape found in many South
African wines) and Cabernet Franc.
4. Be a member of the
clean palate club
If you haYe a roast meat that’s been
marinated with Yinegar and is saturated
with ÀaYor, a palate-cleansing wine is a
good idea, says Puckette. That means a
wine with high acidity that will freshen
your palate, similar to lemonade or
iced tea. For lighter meats, this could
be a sparkling brut or a blanc de noirs.
A sparkling white wine made with red
grapes is terri¿c with turkey. For darker
meats a sparkling rose ¿ts the bill.
5. See red
There’s some debate oYer whether
“red with beef´ and “white with chicken
and pork´ is an absolute or a rule
made to be broken. For instance, as
noted aboYe, a white or rose sparkler
AP Photo/Eric Risberg
In this photo taken Feb. 1, a lamb shank dish with a Tuscan bean ragu, nat-
ural jus and gremolata is paired with Shafer Merlot and Relentless wines
at the Bistro Don Giovanni restaurant in Napa, Calif.
can often be a great accompaniment
to roasts. Still, Puckette says there are
some wines that are de¿nitely better left
out of the winter pairing equation and
that would include soft whites such as
Chardonnay, Pinot Gris and Viognier.
Pinot noir, with its lighter, red fruit
character, is a good choice for roasted
feathered game such as guinea fowl,
pheasant, duck, squab or quail, says
Richard Matuszczak, wine director at
La Toque at The Westin Verasa Napa.
“Some of these meats exhibit gamier
ÀaYors that can match the earthy
qualities of Pinot Noir. The accompani-
ments here shouldn’t be too bold; good
Pinot Noir is more about subtlety and
silk texture,´ he says.
For older, aged Cabernet SauYi-
gnons, think about balancing that drier
fruit character with a richer red meat
like a medium-rare rib-eye steak, says
Matuszczak.
Cabernet Franc from the Loire
region in France has “a saYory, herbal
character that pairs especially well with
green Yeggies,´ says DaYid Castleberry,
sommelier at the RN restaurant in
San Francisco.
6. Sip, sip Syrah
Castleberry likes to pick wines that
mirror the ÀaYors of the roast. “I’m on
a big Syrah kick right now,´ he says.
“I think they are the perfect match,
like a Tinder µswipe right’ match´
France has some great Yalues from
Crozes-Hermitage and Saint-Joseph,
two appellations in the northern Rhone
wine region. Castleberry also likes
Samsara wines from California’s
central coast.
Not in the mood for meat? Vege-
tables that take to roasting well, like
sweet peppers, eggplant and mush-
rooms, can pair nicely with a Syrah,
says Matuszczak. “I would prefer one
with a few years of bottle age, when
Syrah can begin to deYelop secondary
aroma and ÀaYor characteristics that
remind me of things like black Kala-
mata oliYes and black pepper.´
7. Think Italian
Roast meats and Yegetables are
“meant to be saYored, eaten slowly and
enjoyed oYer the course of time. The
wine should be bold enough and hearty
enough to stand up to the succulence
of the meat while slowly opening
and displaying a beautiful bouquet of
complexity,´ says Eleonora Tirapelle,
beYerage director of the Black Barn
restaurant in New York.
She suggests Sagrantino, a red
grape natiYe to Umbria in Italy. “Big,
bold and elegant. One of my go-to
Yineyards is Colpetrone. They make
a Gold Sagrantino di Montefalco in
the best years that ages for almost ¿Ye
years before its release. Great wine.´
SerYing roast chicken? From the same
region she likes Perticaia’s Rosso di
Montefalco. “Full-bodied with wild
raspberries and blueberries on the
palate. It’s sure to please.´
T L A Q U E PA Q U E ,
Mexico — Strolling the
boutique-lined streets of
this arts-and-crafts enclaYe
near Guadalajara, Mexico,
is like stepping into the
brightly colored pages of a
storybook.
AboYe, rainbow-colored
bunting Àaps beneath an
often cerulean sky. Fantas-
tical sculptures on the side-
walks cast stark shadows
on the YiYid yellow, white
and terra cotta walls of the
stucco buildings.
EYen the name has an
engaging rhythm — tuh-lah-
keh-pah-keh.
And the best part is this
fairy tale Yisit to Tlaque-
paque’s historic center
includes tacos.
How to get there
Tlaquepaque,
histori-
cally known as San Pedro
Tlaquepaque, is a suburb
of Guadalajara, capital city
of the state of Jalisco. To
get here from downtown
Guadalajara you can rent a
car or take a taxi. Another
option is to take an open-air
tour
bus,
http://www.
tapatiotour.com.mx. Once
in Tlaquepaque, head for
the historic center. The main
street is Independencia,
which is lined with stores,
galleries, restaurants and
bars. You’ll also want to
explore the smaller side
streets. A major landmark
is the Jardin Hidalgo, a large
plaza Àanked by two colo-
nial-era churches on Inde-
pendencia and the Parian,
199 Calle Juarez, which is a
block of restaurants and bars
known for mariachi music,
especially on weekends.
Where to eat
Casa Luna, at Indepen-
dencia 211, is a restaurant
is set in the courtyard of an
old mansion with art-decked
walls and colorful lanterns
hung aboYe the tables,
lending a warm glow at
night. LiYe bands play
during the dinner hour and
the menu offers traditional
Mexican cuisine with a
high-end twist, like the duck
carnitas tacos. Tlaquepasta,
139 Reforma, is also a
popular spot. For a more
casual experience, street
Yendors sell a Yariety of
foods including sweet corn
on the cob.
What to do
Shop Independencia is
lined with upscale boutiques
selling handmade jewelry,
pottery, glassware and home
goods.
See There are two
ceramics museums. The
Regional Ceramic Museum
is at 23 Independencia.
The larger Museo Premio
Nacional de Ceramica
Panteleon Panduro, 191
Priscilliano Sanchez, is
named after Panteleon
Panduro, considered the
father of modern ceramics
in Jalisco. Admission is free
and the museums are open
10 a.m.-6 p.m. Tuesday-Sat-
urday, closing around 3 p.m.
Sundays.
Sit The Jardin Hidalgo,
on Independencia between
Guillermo
Prieto
and
Francisco I. Madero, offers
shady benches where you
can watch the world go by.
The garden is named after
Miguel Hidalgo y Costilla,
a key ¿gure in Mexico’s
¿ght for independence, and
there is a statue of him here.
Two churches oYerlook the
garden, the Parroquia de
San Pedro and the larger
Santuario de Nuestra Senora
de la Soledad. If you Yisit
in June, you may catch the
celebrations of the saints’
days of St. Peter and St.
Paul, which include music,
dance and ¿reworks.