The author might as well have smacked me in the shoulder with a glove. Want to challenge me to a duel over the use of sage in cooking? Bring it. Because I maintain it’s nearly impossible to get too much sage flavor in a given dish.
This year I planted a lot of sage. How much, you ask? Well, a full packet of seeds, many of which came up without a hitch. It’s booming out of its pot, and taking care of a strong corner of my garden plot. I couldn’t be more thrilled, since it is, most certainly, my favorite herb.
I put the thriving sage to use for the first time this season in a recipe sure to horrify that particular cookbook author. I slow-cooked an eye of round roast, all day, with sage in the pot the entire time. Rather than a nightmarish, overly-sagey dish, what resulted was a succulent, fork-tender roast infused with sage. It’s subtle, yet delicious, and the sun-dried tomatoes, while mellowed by their long day in the slow cooker, offer just a hint of bite.
1 3-pound eye of round roast of beef
1/3 c. dry-packed sun-dried tomatoes, julienned
2 cloves garlic
1 large sweet onion, julienned
1/3 c. fresh sage leaves, chopped
Salt and pepper to taste
- Place the sun-dried tomatoes and garlic in a heat-proof bowl. Boil water and pour it over the mixture to cover. Let it stand for 10 to 15 minutes, until the tomatoes have softened and the garlic has infused the liquid.
- Place the roast in a 3 1/2-quart slow cooker.
- Top the roast with the onion, then the tomato mixture. Add the sage and salt and pepper.
- Cook on the Low setting for 8 to 10 hours. Remove from the cooker, let stand for 10 minutes, then slice. Serve topped with the tomato-onion mixture and some of the cooking juices.
This recipe is part of Weekend Herb Blogging, hosted this week by Paulchen, who hails from Vienna, Austria, which happens to be one of my favorite cities in the world. Stop by to read the round-up this weekend, won’t you?