In 2010, I attended one of the best, most unusual dinners of my blogging experience. Who knew that tomatoes had reserves? But I learned all about Muir Glen and their special tomatoes at a special dinner showcasing this wonderful fruit.

This year’s reserve tomatoes are called Harvest Sunset™, that are a blend of red and yellow tomatoes chosen for sweetness, texture and unique flavor. I was thrilled to once again be invited to attend the Muir Glen dinner at Aria late last year. We tasted savory appetizers and then were treated to a four-course meal. I won’t go on and on about the dinner (though I could) as the menu isn’t available. Instead I’ll share a couple of pictures of tasty treats we had and a recipe.

Mr. ARB surprised me and made Chef Klaskala’s recipe of braised beef. I wish I could take credit for it, but it was all him and it was superb! What a fantastic flavor!

Chef Gerry Klaskala
Spicy Braised Angus Beef
with Fire Roasted Tomatoes, Tomatillos, Gold Potatoes and Cilantro

Prep Time: 30 Minutes
Start to Finish: 2 Hours

2 tablespoons olive oil
1 large onion, cut into 1-inch cubes
5 tomatillos, paper skin removed, cut into 1-inch pieces
1 jalapeño chile, stemmed, seeded, thinly sliced
3 cloves garlic, finely chopped (2 teaspoons)
2 lb boneless beef chuck roast, cut into 1-inch cubes, fat trimmed
1 teaspoon kosher (coarse) salt
1 teaspoon ground black pepper
2 cans (14.5 oz ea) Muir Glen® Harvest Sunset™ organic fire roasted diced red and yellow tomatoes, undrained
1 carton (32 oz) beef stock
1 lb Yukon Gold potatoes (about 3), peeled and cut into 1-inch chunks
1/4 cup coarsely chopped fresh cilantro

1. Heat oven to 275°F. In 5-quart ovenproof Dutch oven, cook olive oil and onion over medium heat 4 minutes, stirring occasionally, until lightly browned.

2. Add tomatillos, jalapeño chile and garlic; cook 3 minutes, stirring occasionally. Add beef, salt and pepper; cook 4 minutes or until beef is browned. Add tomatoes; cook 3 minutes. Add stock and potatoes; heat to simmering.

3. Cover; bake about 1 hour or until no longer pink. Remove from oven; let stand 20 minutes before serving. Stir in cilantro, and serve in warmed bowls.

8 servings (1 1/2 cups each)

Many thanks to Muir Glen, Aria Restaurant and Chef Gerry Klaskala for allowing me to participate in this exceptional, one-of-a-kind, experience. Muir Glen gave us all gift baskets of their reserve tomatoes so we can continue to enjoy some tasty tomato dishes! Get your own reserve tomatoes here.