Dom & Shu’s Spinach & Feta stuffed Brajoles served with Fresh Roasted Beets, Yellow Squash and Beet Greens with Magenta Gravy
My fingers are the only muscles that seem to be working right now after a long Saturday spent doing the stunt clinic and fight choreography for the movie I’ll be Starring in which now has the official name “Orchestration of Disaster” so at least I can type this set of recipies. Since where we were busy beating the hell out of ourselves was near the new home our friends Pink & Joni we thought we’d stop by. Taking advantage of the narrow window of time before before crippling muscle cramps began, we headed to the nearby supermarket without a plan and decided to throw together a nice improvisational meal based on what was in season; and by season I mean on sale, Thin slices of top round were on sale as there was some fantastic looking fresh beets with the stems & greens attached (anyone who wastes these are grossly ignorant) and some nice yellow squash. This is another one of those entire menu posts because of how much the ingredients play off each other to both complement & to stretch the buck. Inspiration struck and this was the result, a delightful meal enjoyed with good friends cooked in somebody else’s kitchen. The best part was that we didn’t have to do dishes.
2 ½ pounds thinly sliced or pounded flat top round,
1 pound chopped frozen spinach,
1 very large white onion,
1 8 ounce package of feta cheese,
salt & pepper to taste
½ a cup of green olives, diced, preferably blue cheese stuffed (that’s what we had but regular or pimento stuffed will do)
2 pounds yellow squash,
6 large beets with stems & greens attached,
a splash of soy sauce,
a splash of hot sauce,
1 tablespoon of spicy brown mustard,
3 ounces of red wine,
2 ounces on olive oil,
a few tablespoons of flour to thicken the gravy.
Begin by defrosting the spinach, as the spinach defrosts, dice the big onion (or 3 small ones), the olives, halve the squash and take the tops off of the beets; roughly chopping the stems & leaves and cutting the beet itself into even 4ths.
Take a casserole dish and add the olive oil, wine, soy, mustard, hot sauce, ¾ of the onion, salt & pepper and a little of the olive brine and whisk together. Immerse the beef in said mixture and allow it to sit as you attend to the spinach. To the defrosted spinach add the remaining ¼ of the diced onion, the chopped olives, the crumbled feta and some salt and black pepper to taste and mix throughly. Remove the beef slices one at a time, fill with the spinach mixture and place on large baking pan that has been coated with olive oil; making sure to keep the liquid we soaked it in as we will be cooking the vegetables in the liquid.
To the casserole dish that you had the meat initially soaking in the wine, onion, olive oil mixture first layer the chopped beets, then the, the halved squash pieces (cut side down), the beet stems, then finally the greens on top. Liberally sprinkle the salt on top of the greens and drizzle the with the olive brine & a bit of olive oil. Place both in a pre heated oven at 325 degrees and cook for 45 minutes.
Once your 45 minutes is up, take the food out of the oven and use spring loaded tongs to artfully arrange the separate vegetables & Brajoles on a large serving dish. Take both the drippings from the cooked meat and the vegetables and combine in a small sauce pan at medium high heat. Carefully whisk the liquids together, slowly adding flour or cornstarch as needed to thicken what will be a jaw droopingly delicious gravy with a bold magenta color that came from the cooking beets. When the gravy has thickened place in a gravy boat (or liquid measuring cup) and serve with what will be a very memorable dinner.