Jun 26thScarborough Faire Roast Beef

For quite some time, I’ve wanted to try a roast beef dish with one of Kentucky’s fine red wines; but couldn’t make up my mind about the herbs. This weekend when I was looking at my spices, I found my sage and rosemary next to one another and immediately thought of the Simon and Garfunkel hit song Scarborough Faire – “parsley, sage, rosemary, and thyme”. It seemed an omen. This is the recipe for my dish. By the way, my husband loved it and made sure I wrote it down.

With most of my recipes, I try to use Kentucky products. In this dish, the shoulder roast was Kentucky Red Angus from our own farm. The Norton wine was from Horseshoe Bend Vineyard and Winery.

Scarborough Faire Roast Beef from the Kentucky Wine Lover’s Kitchen

Ingredients:

• 3 to 4 pound shoulder roast
• 14.5 oz. beef boullion
• 14.5 oz. Norton wine
• 14.5 oz. water
• 1 t. parsley
• 1 t. sage
• 1 t. rosemary
• 1 t. thyme
• 1 t. garlic powder
• 1 t. sea salt
• 1 t. coarse ground black pepper
• 1 pound portabella button mushrooms

For gravy you will need 1 to 1 and ½ T. of corn starch

Mix together the spices, and set aside. Place the shoulder roast in a roasting pan; rub spices into the meat. Pour in wine, beef bouillon, and water. Cook covered, slowly in a 300 degree oven, for 3 and 1/2 hours. Add mushrooms and cook uncovered for ½ hours (or until mushrooms are tender).

Remove meat and mushrooms from the liquid and place on a meat platter. To make gravy, add 1 and ½ T. of corn starch, bring to a boil, and cook over medium to high until it reaches the desired consistency. If you prefer, leave out the cornstarch and let liquid boil it over medium heat until reduced. Pour either gravy or juice over the meat & mushrooms.