LCBO Food & Drink Holiday 2021

ROAST BEEF & BARLEY VEGETABLE SOUP

5 Press crumb coating by small handfuls over top and sides of roast, leaving cut ends bare. Scrape up any crumbs that fall onto baking sheet and press back on top of roast (if any do not adhere, discard or use on a baked vegeta‑ ble side dish). 6 Carefully transfer roast on rack back into roasting pan. Return to oven and roast for about 2 hours or until meat thermometer reads 135°F (57°C) for medium-rare or until desired doneness (temperature will rise about 5°F/3°C upon resting). 7 Transfer roast to a cutting board, loosely tent with foil and let rest while you make the gravy or sauce. 8 For the gravy or sauce, remove rack and spoon off all but 2 tbsp (30 mL) of fat from drippings in roasting pan (reserve excess fat for Cast-Iron Pan Yorkshire Pudding, if desired, or another use). If there aren’t at least 2 tbsp (30 mL) drippings, add half of the butter to the roasting pan. Heat roasting pan over medium heat until sizzling. Add shallots and 1/4 tsp (1 mL) salt. Cook, stirring, for 2 to 3 minutes or until softened. 9 For a thicker gravy, sprinkle in flour and cook, stirring, for 1 minute. Pour in port, then gradually pour in broth while stirring. Bring to a boil over medium-high heat, stirring often and scraping up bits stuck to pan. If you added flour, boil, stirring often, for about 5 minutes or until thickened; if you didn’t add flour, boil, stirring often, for about 10 minutes or until slightly reduced. Turn off heat and whisk in remaining butter until melted. Season with salt and pepper to taste. 10 Cut roast into slices to serve. Cut a 1-inch (2.5 cm) thick slice and reserve for Roast Beef & Barley Vegetable Soup; reserve 1/4 to 1/2 cup (60 to 125 mL) gravy, if desired. Let both cool, then wrap and refrigerate for up to 2 days. Serve hot roast with gravy. Be sure to scrape up any of the crumb coating that falls onto cutting board and sprinkle over each serving.

The beauty of soup made from leftovers is that anything goes. Along with the leftover Parmesan-Crusted Strip Loin Roast and Port Gravy, use any leftover diced or frozen vege‑ tables, or just double up the carrots and celery. Use as much or as little veg, beef and gravy as you want, and season with what you have on hand. (Have extra fresh herbs? Toss them in too.) If you didn’t save any gravy, add a splash of port or red wine along with the broth for added punch (or simply leave it out). 1 tbsp (15 mL) canola oil or butter 1 onion, finely chopped 2 carrots, diced 2 stalks celery, diced 1/4 tsp (1 mL) dried herbs, such as rosemary or thyme, crumbled 1/2 tsp (2 mL) salt, plus more to taste Freshly ground pepper to taste 1 slice (1 inch/2.5 cm thick) leftover Parmesan-Crusted Strip Loin Roast 1/4 to 1/2 cup (60 to 125 mL) leftover Port Gravy 1 cup (250 mL) diced leftover cooked vegetables or thawed frozen vegetables 1 Heat oil in a pot over medium heat. Add onion and cook, stirring, for 2 minutes, until starting to wilt. Reduce heat to low, cover and cook, stirring occasionally, for about 10 min‑ utes or until very soft and golden brown. 2 Add carrots, celery, herbs, 1/2 tsp (2 mL) salt and pepper to taste. Cook over medium heat, stir‑ ring, for 5 minutes or until softened. Stir in barley, then broth and water. Cover and bring to a boil. Reduce heat and boil gently, leaving lid ajar, for about 25 minutes or until barley is tender. 3 Meanwhile, dice leftover roast beef into small bite-size pieces, trimming off excess fat and gristle (save crumbs and add them with beef). You should have about 2 cups (500 mL). Stir beef into soup with gravy and vegetables. Simmer, uncovered, over medium heat for about 5 minutes or until hot. Season with salt and pepper to taste. 1/3 cup (80 mL) pot or pearl barley 4 cups (1 L) no-salt-added beef broth 2 cups (500 mL) water

PARMESAN-CRUSTED STRIP LOIN ROAST WITH PORT GRAVY The fragrant crumb coating on this roast is so tasty—and attractive too—it’s well worth the effort of the extra step. A quick oven sear and a slow roast is the best technique for an evenly cooked beef roast with little shrinkage. You can decide if you want a thickened gravy by adding the flour or more of an “au jus”‑style sauce by leaving the flour out. Whatever you decide, be sure to reserve some gravy and roast beef for the Roast Beef & Barley Vegetable Soup (recipe follows)—the rich flavour of the gravy in the soup is a game changer! 4 lb (1.81 kg) beef strip loin roast, untied Salt and freshly ground pepper 3/4 cup (175 mL) panko bread crumbs 1/2 cup (125 mL) finely grated Parmesan cheese 2 tbsp (30 mL) minced fresh parsley Grated zest of 1 lemon, about 1 tbsp (15 mL) 2 tbsp (30 mL) olive or canola oil PORT GRAVY 2 tbsp (30 mL) butter, cut into cubes, divided 2 shallots, finely chopped, about 1/2 cup (125 mL) 1/4 tsp (1 mL) salt, plus more to taste 2 tbsp (30 mL) all-purpose flour (optional) 1/4 cup (60 mL) port or red wine 2 cups (500 mL) no-salt-added beef broth Freshly ground pepper 1 Preheat oven to 450°F (232°C). 2 Trim off any excess fat cap on the roast thicker than 1/4 inch (5 mm). Lightly season roast all over with salt and pepper. Place on a rack in a shallow roasting pan. Sear roast in oven for 10 minutes. 3 Meanwhile, combine panko, Parmesan, parsley and lemon zest in a bowl; drizzle in oil, tossing to evenly coat crumbs. Season with pepper to taste. Set a rimmed baking sheet on your work surface. 4 Remove roast from oven. Lower the heat to 275°F (135°C). Lift rack with roast from roasting pan and place on rimmed baking sheet; set roasting pan aside.

Serves 6 with leftovers

Serves 6

WHAT TO SERVE This is a perfect dish to bring out the big reds. Flavours of ripe black fruits and vanilla, supported by the right amount of tannins and a plush texture, deal with the proteins and beefy flavours. Château Pipeau Saint-Émilion Grand Cru VINTAGES ESSENTIALS 302018, $43.95

WHAT TO SERVE Beer lovers will find that the roasted malt, herbal hops and smoky tones in this ale meld with the earthy flavours of the hearty soup. Hockley Dark LCBO 34660, 473 mL, $2.95

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FOOD & DRINK HOLIDAY 2021