This easy recipe features a delicious, inexpensive beef cut called coulotte, which is the sirloin top butt cap. If you don't have a whole-animal butcher nearby, use the more widely available tri-tip cut, as here.
Category: not set
Cuisine: not set
1 1/2 pound rutabaga peeled and cut into 1-inch pieces
1/2 pound carrots cut into 1-inch pieces
3 garlic cloves crushed
2 tablespoons extra-virgin olive oil
One 2 1/4-pound beef tri-tip or coulotte roast
2 tablespoons unsalted butter
1 shallot, thinly sliced
1 cup dry red wine
1 teaspoon cornstarch mixed with 1 tablespoon water
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