Beef with Roasted Vegetables

Prep Time: 10 Minutes

Cook Time: 3.5 Hours

Yield: 4 servings

Beef is always a great complement to Cabernet Sauvignon. Plus when beef is braised in the oven with carrots, potatoes and celery it becomes a fork-tender meal in a dish.  Be sure to pair with either of the Peju 2005 HB Reserve Cabernet Sauvignon or the Darms Lane 2006 Bon Passe Vineyard Cabernet Sauvignon. 

Ingredients

Preheat oven to 425°. Toss carrots, celery, potatoes and onions with the vegetable oil, salt and pepper. Roast the vegetables for 45 minutes or until they are golden, turning occasionally.
 
Place the meat and roasted vegetables in a large stockpot. Add the bouillon to cover, and bring mixture to a boil. Reduce the heat to low and simmer, covered, for 2 to 2 1/2 or until very tender.

Combine the chives, parsley and mayonnaise and set aside.

Remove the meat from the cooking broth and slice it into 1-inch thick serving pieces. (Discard the broth and vegetables.) Divide the slices among four plates, topping each portion with 1-2 Tbsp of the seasoned mayonnaise.