We’re down to less than 20 copies left of “Fact. Fiction. Feast.”
“Fact. Fiction. Feast.” is a great gift idea for family, friends, teachers, caregivers, or as a treat to yourself.
$15.00 per copy
Customers and staff generously shared over 400 of their favourite recipes and book titles for this project.
All proceeds from the sale of “Fact. Fiction. Feast.” will be directed at funding the refurbishment of the children’s picture book area at the Main Library.
Guinness Roast Beef
Submitted by: Sandi Hall
1 – 4lb (1.9kg) oven/pot roast
Salt and freshly ground pepper
3 tbsp olive oil
2 onions, peeled and sliced
6 cloves garlic, roughly chopped
1 c. Guinness stout
1 3/4 c. beef stock or broth
6 pieces of dried porcini mushrooms (or 2 fresh, sliced)
1 tsp dried rosemary or 1 large sprig fresh
Preheat oven to 350F.
Heat 2 tbsp oil in heavy 6 quart roasting pan.
Pat beef dry with papertowel. Sprinkle generous on all sides with salt and pepper. Place in roasting pan and cook until brown on all sides, about 15 minutes total cooking time. Remove beef from pan.
Add 1 tbsp oil to the hot pan. Cook onions until tender (about 5 minutes). Add garlic and saute 1 minute. Add Guinness. Boil 1 minute. Add stock and mushrooms. Stir.
Return meat to roasting pan. Cover. Bake in oven until beef is cooked to your desired level of done-ness. Remove from oven.
Place beef on a cutting board. Tent with tinfoil and let rest while you make the gravy.
For gravy, spoon any excess fat off the top of the pan juices. Transfer everything from the pan into a blender and puree. Pour this mixture into a saucepan. Add rosemary and bring to a boil. Reduce heat, season with salt and pepper.
Slice beef across the grain into 1/2″ thick slices. Arrange on platter. Garnish with rosemary and gravy served on the side.
Love my recipe, love my book. “Major Pettigrew’s Last Stand” by Helen Simonson
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