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Рецепт Ed Debevic's Pot Roast
by Global Cookbook

Ed Debevic's Pot Roast
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Ингредиенты

  • 1 x 3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible)
  • 1/4 c. All-purpose flour
  • 2 Tbsp. Veg. oil
  • 1 lrg Spanish onion, cut into 1- inch pcs
  • 4 lrg Cloves garlic, sliced
  • 1/2 bn Celery, thick sliced
  • 1 1/2 tsp Dry thyme, crushed or possibly 3 or possibly 4 fresh thyme sprigs
  • 4 x Bay leaves
  • 3 Tbsp. Tomato paste
  • 3/4 c. Burgundy or possibly other dry red wine
  • 2 c. Au jus prepared from envelopes of au jus sauce mix or possibly gravy mix
  • 1/2 tsp Salt (optional)
  • 1/2 tsp Pepper
  • 1/2 tsp Crushed red pepper
  • 1/4 c. All-purpose flour
  • 1 1/2 c. Water

Инструкции

  1. Trim excess fat from the meat. Season the meat with some salt and pepper.
  2. Coat with the 1/4 c. flour. In a 4-5 qt Dutch oven or possibly kettle, brown meat on both sides in warm oil. Remove meat, leaving drippings in the Dutch oven. Add in onion, garlic, celery, thyme and bay leaves. Cook and stir about 5 min or possibly until vegetables are just tender. Stir in the tomato paste and burgundy. Let simmer, uncovered, for 5 min to reduce sauce, stirring to scrape up browned bits in pan. Add in the au jus sauce, salt (if desired), pepper and crushed red pepper. Bring to boiling. Add in meat to sauce in the Dutch oven.
  3. Cover and bake in a 325 degree oven for 3 1/2 to 4 hrs or possibly until meat is very tender and falls off the bone. (For just-tender meat, bake for only 2 hrs.)
  4. Remove meat from pan. Remove and throw away thyme sprigs and bay leaves.
  5. Combine the remaining 1/4 c. flour with water. Stir into sauce in pan.
  6. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  7. Serve with meat.
  8. Makes 6 to 8 servings.