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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 1 tablespoon butter or extra virgin olive oil
- 1/2 cup sugar
- 1 2-pound piece tenderloin, or 3-pound piece chuck or brisket
- Salt and freshly ground black pepper
- 1/2 cup sherry vinegar or good wine vinegar
- 1 12-ounce bag cranberries
- 1 orange
- Cayenne to taste
Method
- Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high.
- Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar.
- When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
- When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir.
- Strip zest from orange (you can do it in broad strips, with a small knife ovegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne.
- Turn heat to low, and cover pan; mixture should bubble but not furiously.
- Cook, turning meat and stirring about every 30 minutes.
- Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done.
- Chuck or brisket will take 2 hours or longer; it is done when tender.
- Taste, and adjust seasoning if necessary.
- Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.
