by Jestei
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my 7 recipes »
2 pounds Cross Rib Roast Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
3 Small hawaiian onions (or whatever you have) Sliced thin Ask a question about this ingredient
2 Cloves garlic, sliced Ask a question about this ingredient
1 tablespoon Coriander Ask a question about this ingredient
1 tablespoon Harissa Ask a question about this ingredient
1 1/2 cup Beef Stock (or red wine) Ask a question about this ingredient
1 pound Peeled seeded tomatoes, lightly crushed (or 28 ounce can in juice) Ask a question about this ingredient
Pre-heat oven to 250. Generously salt and pepper meat. In an oven-proof skillet or small Dutch Oven, heat the oil. Brown on all sides in pan, then remove roast to plate.
Ask a question about this stepIn same pan, sauté onions and garlic until soft over low flame.
Ask a question about this stepAdd coriander and harissa, and sauté another minute. Then, place beef and any accumulated juices on plate back to pan. Add broth and tomatos, increase flame to medium and bring it all to just bubbling. Remove to oven and cook @250 until medium rare, about one and a half hours. Let rest ten minutes before serving.
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Amanda is a co-founder of Food52.
added over 2 years agoJenn, I changed my mind, this is more like Paula Wolfert meets Marcella Hazan.