Recipe by Executive Chef Chris Smith
Jory Restaurant, The Allison Inn & Spa
www.theallison.com
INGREDIENTS
3 large beets, washed
2 cups orange juice
2 cups white wine
1 shallot, sliced
4 cloves garlic
1 bunch thyme
1 Tbsp black peppercorns
1 tsp salt
Water to cover
Method
In a deep baking dish combine all ingredients, cover with parchment paper and aluminum foil and bake in oven for about 2 hours at 375 degrees, or until the tip of a knife can be inserted easily. Remove beets from cooking liquid, strain and reserve. Partially cool beets, when easy to handle remove the skin by rubbing it off with a towel. Finish cooling the beets. Slice beets crosswise into 1.5 inch planks. (You should yield about 2 planks per beet)
BEET-PEPPERCORN SAUCE
Reserved beet braising liquid – reduced to 1.5 cups
2 cups Syrah
1 Tbsp green pepper corns
1 Tbsp Butter (optional)
In a small pot combine Syrah and peppercorns, reduce to about ¼ cup, add reduced braising liquid and further reduce by half. Finish by whisking in butter if desired. Season with salt to taste and black pepper to taste.
Serving suggestions: Serve beet steaks with mashed or roasted potatoes and your favorite vegetables!
