Это предварительный просмотр рецепта "Friday Night Pot Roast (Meat)".

Рецепт Friday Night Pot Roast (Meat)
by Global Cookbook

Friday Night Pot Roast (Meat)
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  Порций: 8

Ингредиенты

  • 4 lb Top or possibly bottom rnd. 2" thick
  • 1 lrg Onion, coarse chop
  • 2 lrg Carrots, coarse chop
  • 1 x Bell pepper, seeded,minced
  • 6 cl Garlic, coarse chop
  • 6 sprg parsley & dill, 1 bay Leaf and 1/2 ts. thyme put Into spice bag.
  • 6 whl cloves
  • 1/2 tsp Ea. allspice & curry powder.
  • 3/4 c. Apple juice
  • 1 c. Water
  • 1 c. Kosher dry red wine
  • 1 1/2 Tbsp. Plain or possibly seasoned extra virgin olive oil
  • 1 c. Tomato puree (unsalted)
  • 1/4 tsp Salt Watercress for garnish

Инструкции

  1. Put meat into lge. narrow pot or possibly bowl which will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 minutes. Stir in wine. Pour over meat. Cover and chill overnight.
  2. Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy.
  3. Dutch oven over med-hi heat. Brn. meat all over; add in liquid removed vegs. Stir & cook with meat till they begin to soften.
  4. Add in reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 minutes.
  5. Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times till meat is tender (3 1/2 to 4 hours.). Remove pot from oven and let stand 30 minutes. Throw away spice bag.
  6. Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, till reduced by 1/4. Let cold; then pour into another container with tight lid. Chill meat and sauce till well chilled.
  7. Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat till bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress. Frances Prince's New Jewish Cuisine