Tuesday, April 2, 2013

Braised Pot Roast

Pot Roast, your mother made it, it was usually dry, and stringy.  The problem with Pot Roast is that many people try to do it on the stove, and the meat just boils.  the trick is loading the liquid with tons of aromatics, and putting it in the oven, in a well insulated pot. The more gentle heat, along with the heavy pot, will keep the liquid at a simmer and allow the meat to cook, without that boiling liquid pulling all the juices out.

2 pound shoulder roast
2 stalks of celery
1/2 onion whole
2 bay leaves
2 tsp dried rosemary
2 tsp black pepper corns
2 tbsps of salt
2 tsp garlic powder
4 springs of thyme
2-3 cups of beef stock or broth
4 Tbsps of wine (I used White, because that's what I had on hand)
2 Tbsp Heavy cream

Take your onion and place it flat side down in a screaming hot pan.  there will be smoke, so make sure you turn your vent fan on high.  DO NOT MOVE THE ONION.  While this is going, sear your Roast in a heavy pot.

This is called oignon brulee, or burned onion.  It is traditionally used in Consume, it gives flavor and color. Yes its black, yes I wanted it black, and no we are not going to be serving this, it is purely aromatic.

After the roast has been seared, add celery, enough stock to go half way up the sides of your roast, the wine and aromatics. and place in the oven.

clockwise we have bay leaves, pepper corns, thyme, and rosemary

after 2-2.5 hours this is the result. remove your roast, and strain the liquid to remove the onions, celery and other aromatics, they have done their jobs. return the liquid to the heat and whisk in the heavy cream.  At this point you can reduce the sauce to any consistency you want, however too far and it will be too salty. 

Tonight was a lazy night, so I just served it with some sauteed spinach that was beginning to wilt.

The Details.

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