Roast Beef with McNulty’s 7 Fruit Chutney
The night before filming is always a challenge. I'm preparing the
ingredients for the upcoming episodes, but I still have to get
dinner on the table. I planned ahead and got my roast beef ready to
go in the slow cooker in the morning before work. When we got home,
it was ready to be served in no time at all. With our busy
schedules, this is my kind of meal!
Ingredients
-
2-3 lb of Top Round
Beef
-
Bacon, thinly
sliced
-
Garlic (cut into
slivers)
-
Herbs (thyme,
rosemary)
-
Salt and pepper
-
Clarified butter or
olive oil
Using a paring
knife, poke a couple holes in the meat and stuff each with a piece
of garlic. Try to do it relatively evenly. Line the beef with the
bacon and secure with kitchen twine. Tuck in some rosemary and
thyme. Season with salt and pepper. Heat a pan over high heat and
add olive oil. Make sure you use a pan that is appropriate for the
size of the piece of meat you’re cooking, otherwise you may end up
burning the pan juices before the meat is done. Sear the meat to get
good browning on the first side and continue to brown all sides.
From here, roast in the oven or add to your slow cooker.
I cooked my beef in
the slow cooker for 8 hours on low with some chicken stock in the
bottom of the dish. When it was ready, I pulled the beef into shreds
with 2 forks. Then add :
¾ cup of McNulty’s Chutney and ½ Cup of McNulty’s Marinade.
Serve over rice or with pureed parsnips. We enjoyed this beef with a
salad and fresh rolls.
Jordan Wright
January 2010
Chef Willis Underwood
of McNulty's 7 Fruit Chutney - photo by Jordan Wright
To complement your curry, do try McNulty’s 7 Fruit Chutney,
another recent discovery of mine. Fifty years ago North Carolina
native Margot Walser started making this condiment during the
holidays in her home kitchen from an 80-year-old family receipt.
Chockfull of fresh-picked peaches, plums, golden raisins, honeydew,
apples, grapes, pineapples and spiced with ginger it is hand-made in
small batches as it has always been. Distinctive, flavorful and
toothsome it has no preservatives or additives. Toss out the syrupy
and gelatinous jelly-like chutneys. This is the gold standard. Find
it in Dean & De Luca and some Whole Foods or online. So here’s my
plan…a Bollywood-inspired party. Just ring up your friends, slip in
a DVD and whip up some curry in the comfort of your own home. Pretty
soon you’ll be having dreams of India too. For the heavenly
chutney:
www.mcnultyschutney.com |
