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05 April 2011 @ 08:31 pm
Beef Pot Roast in Red Wine  
This is my take on Beef Bourguignon, a well known French recipe for cooking tough cuts of beef in red wine until tender. Unlike more the more familiar version, my recipe includes the addition of carrots and green beans at the end of the cooking to produce a more balanced meal. My intention was to return the dish to its farm wife roots. 

THE STATS
Build Time: 1 hr
Cook Time: 7 1/2 hr
Difficulty:  Medium
Feeds: 8
Serve with: Crusty bread, biscuits, large noodles, baked or mashed potatoes 

THE PIECES
1/2 t each of red pepper flakes, salt and ground black pepper
1/2 c flour
One 7-bone beef or chuck roast, 4-6 pounds total
2 T cooking oil
2 large onions
3 c stock (beef or chicken)
8 oz white mushrooms
10 cloves roasted garlic, whole
3 c red wine
15 oz canned tomatoes
1 t each of dried thyme, rosemary, basil and parsley
1 c of baby carrots
1 c of green beans

THE TOOLS

Coffee grinder
Large mug
Measuring cup
Measuring spoons
Chop Stick
Small cookie sheet
One pair disposable gloves
Cutting board
Pairing knife
Large bowl
Large heavy duty oven safe pot with lid
Tongs
Large wooden spoon
Whisk

 

THE PREPARATION

Begin by grinding and combining the salt and peppers. I use a coffee grinder for this step.

In a large mug thoroughly mix ground spices and the flour with a chop stick then set the resulting dreg aside.

Unwrap the roast and lay out on a small cookie sheet.

Completely coat the roast in flour dreg and lay back on the sheet.  I use disposable gloves for this step. Save the remaining dreg.

Prep all the vegetables. Chop the onions, trim the mushrooms, cut down any carrots that are larger that a spoonful and snap the beans into bite sized pieces.  Place the carrots and beans in a large bowl and refrigerate.

Pour the cooking oil into a large oven safe pot and heat on a medium high burner until the oil ripples.

Gently place the roast into hot oil and sear the meat until well browned on all sides. Use tongs and be careful when you turn the meat. This step should take 4 to 6 minutes per side.

Wash and dry the sheet while the meat is cooking.  When the beef is done transfer back to the sheet and set aside. Important, though the outside of the roast will be nicely browned on the outside the meat will still be raw on the inside.

Turn burner to medium and add the remaining dreg to the pot and cook the resulting paste until light brown. You have just made a pale roux. I find a whisk helps me blend the roux without lumps.

Preheat oven to 250 degrees.

Add the stock to roux and stir mixture until smooth with a large wooden spoon. As you mix scrap bottom of pot to loosen the yummy bits left from browning the roast.

Now add the onions, mushrooms, garlic, wine, tomatoes and herbs.  Stir well to combine.

Return roast to pot and cover. Place pot in oven for 7 hours and cook until meat is falling apart. During this step you will want to check the pot every 90 minutes to be certain it hasn’t baked dry. If so add enough water to half cover the meat.

When the roast is cooked carefully remove pot from oven, turn oven off, add the carrots and beans and return pot to oven. The veggies should be cooked in about 30 minutes.

While veggies are cooking, prepare whatever starch you are going to serve the meat with.

Then open the pot and serve over desired starch.

Watch for bones.

Enjoy! 


THE LEFTOVERS

As there are three people in my household this recipe produces a lot of leftovers. Fortunately they are as good as the first serving, if not better. Still to avoid eating the same thing every night for a week, I highly recommend freezing half of it for later. Because there are bones in the roast I generally chill it overnight and package the next day. This allows me to remove the bones with ease. Once divided, I find that I can get four dinners and several lunches out of one batch.

 

The Kestrelcat

 

 

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