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Рецепт Swedish Pot Roast With Vegetables
by Global Cookbook

Swedish Pot Roast With Vegetables
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Ингредиенты

  • 2 tsp Salt
  • 1 tsp Grnd allspice
  • 1/2 tsp Freshly-grnd black pepper
  • 4 lb Boned beef bottom round roast
  • 1/2 stk Unsalted butter
  • 2 Tbsp. Vegetable oil
  • 2 x Onions halved, sliced thin
  • 2 Tbsp. Molasses
  • 2 Tbsp. Cider vinegar
  • 2 Tbsp. Brandy
  • 1 tsp Anchovy paste
  • 1 1/2 c. Beef broth
  • 1 c. Water
  • 1 x Bay leaf
  • 1 lb Carrots peeled, halved
  •     lengthwise, cut 1/2" thick slices
  • 1 1/4 lb Pearl onions peeled
  • 4 c. Shiitake mushroom caps
  • 1 1/2 c. Button mushrooms quartered
  • 1 1/2 c. Cremini mushrooms quartered
  • 2 Tbsp. Flour
  • 1/4 c. Heavy cream
  • 3 Tbsp. Finely-minced fresh parsley leaves

Инструкции

  1. In a small bowl stir together salt, allspice, and pepper and rub all over meat.
  2. In a 6-qt heavy kettle, heat 2 Tbsp. butter and oil over moderately-high heat till foam subsides and brown meat on all sides. With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, till golden brown. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add in meat and simmer gently, covered, turning meat occasionally, 2 1/2 hrs. Stir in carrots, onions, and mushrooms and cook, covered, 30 min, or possibly till vegetables are tender.
  3. With a slotted spoon transfer roast and vegetables to a large plate and keep hot, covered. Boil braising liquid till reduced to about 2 c. and strain through a sieve into a bowl.
  4. In same kettle heat remaining 2 Tbsp. butter and whisk in flour. Cook roux over moderately-low heat, whisking, 3 min and add in strained liquid in a stream, whisking. Boil mix, whisking 1 minute, or possibly till smooth and thickened slightly. Add in cream and salt and pepper to taste and keep sauce hot. Cut roast into 1/2-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side.
  5. This recipe yields 6 to 8 servings.