Orange Gremolata Beef Roast

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New Sunday, new recipe!

The recipe today is a straight forward one that do require some time, but on the other hand practically cooks itself…the efforts needed by you are minimal.
It’s definitely something that I would call comfort food, and it’s a great alternative to the ordinary roast for the Sunday dinner.

The cut I used is not a common cut in Sweden (I had actually never seen it available before…) and, as I’ve mentioned before, the Swedish butcher’s charts differ from the UK, US etc. ones so it’s hard for me to translate it.
However…after some research I’m pretty sure it would be something of the equivalent to the “tri-tip roast”, so that’s what I’ll write.
(But any cut that benefit from long cooking times should do just fine, such as Chuck or Shank cuts.)
Now that you know, here we go…

Ingredients, Roast:
(Serves about 8)

• 3 lb (1.4 kg) Tri-Tip Roast.
• 2 tbsp Bacon Fat.
• 2 cup (0.5 L) Beef Stock.
• 3 Onions, peeled and halved.
• 10-15 assorted Pepper Corns, (eg. Red-, Black-, White-, Sichuan-, etc.)
• 3 Bay Leaves.
• 2 Star Anise.
• 2 Cloves of Garlic, smashed.
• Sea Salt and crushed Black Pepper.

Ingredients, Gremolata:
• 1/2 cup (1 dl) Extra Virgine Olive Oil.
• 1 Orange.
• 1 bunch of Parsley, chopped.
• 1 Clove of Garlic, sliced thinly.
• Sea Salt and crushed Black Pepper, to taste.

How To:
About 9 hours prior to when you plan to eat dinner you should start.

First, heat up the bacon fat in a large skillet. Season the roast with sea salt and black pepper, then quickly sear it all around.

Put the halved onions in the bottom of a slow-cooker, add the bay leaves, star anise, smashed garlic cloves and pepper corns.

Then place the roast on top, pour over the beef stock, put on the lid, and run it for 8 1/2 hours on low.
(…and don’t you dare lift the lid until it’s done.)

Once the roast is started, prepare the gremolata:
In a bowl…add the olive oil, parsley, and sliced garlic.

With a zester, scrape the outer layer of the orange’s peel into strips.

Cut the orange in half, squeeze the juice into the bowl and add the zest strips.

Stir, season with sea salt and crushed black pepper to taste, cover it and set aside.

Let the flavors “marry” during the day…

Now…with that done, you should have at least 8 hours to do something fun, plan for and prep the sides, go see your grandma (that could take a while…), I don’t know…I’m sure you’ll figure something out.

When the 8 1/2 hours have passed the roast should undoubtedly be done.
Using two forks, lift it out of the slow cooker and place it on a cutting board.

Let it rest for 15-30 minutes, then cut it up across the grain in medium thin slices. (Note: half the roast should be enough for four persons. Save the rest for tomorrow’s lunch or put it in the freezer for later…)

Spread the slices out over a platter, and scoop the the gremolata all over it.

Serve, eat and enjoy!

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Serving suggestion: Along with a fresh salad and some parsnip mash, the gremolata roast makes a great meal!

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5 thoughts on “Orange Gremolata Beef Roast

  1. Pingback: Tuesday 011513

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