Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 1/4 to 2 1/2 Boneless veal or beef sirloin tip roast
1 cup Beef broth
1/2 cup Sherry
1 teaspoon Cornstarch
Couscous stuffing(recipe below)
Salt and pepper
½ cup Beef broth, heated to boil
¼ cup Couscous
½ cup Shelled, whole pistachios
¼ cup Dried apricots, diced
¼ cup Raisins
2 tablespoons Cream sherry
Make a deep, wide packet in roast, keeping sides and bottom intact. Season inside with salt and pepper. Pack stuffing into roast pocket. Tie roast closed with kitchen string, looping it around and knotting every inch along length of roast. Salt and pepper on all sides. Place in roasting pan (without rack) and roast at 425°F for 15 minutes. Reduce heat to 350°F. Pour 1 cup broth into pan. Roast 1 hour longer or until meat thermometer registers 140° (medium-rare) or until done as desired. Add a littler water to pan if it begins to dry up. Transfer roast to platter and keep warm. Add 1/2 cup sherry to juices in pan. Place over surface burner and cook scraping up drippings, about 2 minutes to blend. Mix cornstarch with a little water and stir into sauce, stirring until thickened. Trim string from roast. Serve beef with sherry sauce.
Stuffing: Pour hot broth over couscous in bowl. Let stand 5 minutes. Mix in pistachios, apricots, raisins and sherry.