Barbecue Eye Round on Mashed Turnips and Potatoes with Roasted Brussels sprouts
The lean eye of round simmers in bottled barbecue sauce, giving it plenty of time to absorb the flavor. Potatoes and Brussels sprouts added to the beef make this a low-fat, yet satisfying, meal. Perfectly seasoned, potato and turnips and roasted sprouts add nothing but taste and texture to this dish. Tender, full layers of exotic flavor to guide your dining experience to new levels. Accompanied by a side salad, a meal definitely worth making!
1 (3-lb.) eye round beef roast, fat trimmed
2 teaspoons ground cumin
2 tablespoons olive oil
2-1/2 pounds onions, cut into 1/3-inch-thick slices
2 celery ribs, chopped
2 garlic cloves, chopped
1 bottle (18 oz.) chipotle or regular barbecue sauce
2 pounds turnips, peeled, trimmed and cut into 1-inch cubes
3/4 pound Yukon Gold potatoes, peeled and cut into 1-1/2-inch cubes
1/4 cup milk
1 tablespoon horseradish sauce
1/4 cup chopped fresh flat-leaf parsley
1-1/4 pounds Brussels Sprouts, trimmed and cut crosswise into 1/8-inch thick slices
1 Rinse beef and pat dry. Sprinkle with cumin. Heat 1 tablespoon oil in a heavy 6- to 8-quart pot over moderately high heat, until hot but not smoking. Add beef and brown, turning, until golden brown on all sides, about 6 minutes. Transfer to a plate.
2 Add onion and celery to same pot; cook over moderately high heat, stirring, until onion is golden brown, about 15 minutes. Add garlic and cook, stirring 1 minute. Transfer half of onion mixture to a bowl; reserve. Add half of barbecue sauce and 1 cup water to onion mixture in pot; stir, scraping up any browned bits on bottom of pot.
3 Return beef to pot; cover with reserved onion mixture and remaining barbecue sauce. Bring to a simmer and cover. Simmer, stirring occasionally, adding 1/2 cup water toward end of cooking time if sauce begins to stick to bottom of pot, until meat is very tender, about 3 hours.
4 Meanwhile, place turnips and potatoes in a 4-quart saucepan, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until very tender, about 20 minutes. Reserve 1/4 cup cooking liquid and drain vegetables in a colander. Return to pot with reserved cooking liquid and the milk. Mash with a handheld potato masher until smooth. Stir in horseradish sauce and parsley. Keep warm, covered.
5 While vegetables are cooking, preheat oven to 425 degree F and arrange rack in lower third. Toss together Brussels sprouts and remaining 1 tablespoon oil in a large shallow baking pan; season with pepper. Roast, stirring occasionally, until golden brown, about 15 minutes. Transfer to a serving bowl and keep warm, covered.
6 Remove beef from sauce and cut into thin slices. Spoon some onion mixture onto serving plates, top with a mound of mashed turnips and potatoes, then slices of beef and more onion mixture. Serve Brussels sprouts on the side. Makes 10 servings.