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Ingredientes
- 1 3/4 lb boneless beef triangle tip (tri-tip) or possibly top round roast
- 1/2 c. dry red wine
- 2 Tbsp. reduced-sodium soy sauce or possibly hoisin sauce
- 2 x cloves garlic, chopped or possibly pressed
- 1/2 tsp grnd coriander
- 2 1/4 c. beef broth, about
- 1 1/2 c. couscous, uncooked
- 1 1/2 c. fresh peas or possibly one (10-oz) package frzn petite peas, thawed
- 1/4 c. sliced green onion Fresh parsley sprigs Salt and pepper
Direcciones
- Trim and throw away any excess fat from roast. Place meat in a 9-by-13 inch metal roasting pan.
- In a bowl, combine wine, soy sauce, garlic and coriander. Brush wine mix proportionately over roast. Bake in a 425-degree oven, brushing 4 times with mix (if pan drippings begin to burn, add in 4 to 6 Tbsp. water to pan and scrape browned bits free). Reserve any remaining wine mix. Roast till a thermometer inserted in thickest part registers 125 degrees F for rare, 35 to 45 min. After 25 min, check temperature every 5 - 10 min.
- Transfer meat to a carving board; reserve all meat juices. Let roast stand, loosely covered.
- Meanwhile, pour meat juices and remaining wine mix into a measuring c. and add in sufficient broth to make 2 1/4 c. total. Pour into roasting pan; bring to a boil over medium-high heat; stir and scrape browned bits free.
- Add in couscous; stir till boiling. Remove from heat and cover pan very tightly with foil; let stand till liquid is absorbed, about 5 min. Stir in peas, green onion and any juices on the carving board which have accumulated from the roast.
- Arrange sliced meat and couscous on platter. Garnish with parsley. Season with salt and pepper to taste.
