For diner

[Yoyoma1910]

Or more so, for dinner:


I made a roast beef, cooked down for 2 hours with leeks, carrots, green bell peppers, a sliced tomato, garlic, mushrooms, bay leaves, herbs, and a cajun blend of spices.

I then made a reduction sauce with the jus, butter, Stella Artois, Dijon mustard, black berries, brown sugar, carrot juice, tarragon, and fennel seeds.

Reduction sauces can be tricky, as it is easy to destroy subtle and complex flavors by over cooking, but I think I managed to time the introduction of the various ingredients properly, and the product came out quite satisfying.

I would have liked to have cooked the roast down slower to reach the proper tenderness, but my schedule does not permit such during the week.