Cider-Braised Petite Striploin Roast

Directions

1. Set grill or oven to 215°F.
2. Heat a large cast iron pot or Dutch oven over high heat. When hot, add 2 tablespoons avocado oil to the base of the pan. Sear the striploin on all sides until dark golden in color (about 2 minutes per side). Remove meat from pot and set aside.
3. In the same pot add sliced fennel, celery, and garlic and cook until fragrant. Pour the cider over the vegetables and top with the striploin. Place carrots around the meat and top with the Rosemary sprigs.
4. Cover the pot with a lid and place in the preheated grill. Cook 4 hours or until the meat pulls apart easily with a fork.
5. Portion over whipped sweet potatoes and top with fried sage and candied walnuts. Serve with crusty bread.
6. Fill a deep fry pan with the 2 cups of cooking oil and place over medium heat.
7. When the oil is hot, fry the sage leaves 3 to 4 at a time, flipping once. Each leaf should only need to fry for about 5 to 10 seconds per side then place directly on a paper towel. They should be dark green without any brown.
8. Repeat with remaining leaves. Set aside.
9. Bring large pot of salted water boil.
10. Cut each sweet potato into 6 to 8 cubes and carefully place the pieces in the boiling water. Cook 25 minutes or until the potatoes are fork tender. Drain water.
11. While the potatoes are still hot, add the mascarpone and butter. Use a potato masher to break potatoes and to combine the ingredients. Salt and pepper to taste.
12. Mix sugars, pie seasoning, and butter over medium heat. Move the sugar around with spatula until melted completely and golden.
13. Add vanilla and walnuts and stir until coated.
14. Spread walnuts in a Single layer on a silpat or wax paper then sprinkle with flake salt. Let cool completely before separating them.