РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ

Yankee Pot Roast

The following recipe gives you directions on how to make a classic Yankee pot roast. It calls for beef chuck, carrots, pearl onions, celery, red wine, and a bucket load of herbs and spices. You can substitute the proposed vegetables with any of your liking and wine with an equal amount of beef stock.

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Порции: 6
Подготовка: 35 мин
Приготовление: 3 ч 10 мин
Всего: 3 ч 45 мин

СОСТАВ РЕЦЕПТА

1 2- to 3-pound beef chuck roast
kosher or sea salt and freshly ground black pepper, to taste
4 tbsp olive oil, divided
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 cup medium-bodied red wine (such as Merlot)
4 cups beef stock, divided
2 tbsp tomato paste
3 large carrots, peeled and cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 cups pearl onions, ends removed and peeled
1 bay leaf, whole
2 sprigs fresh rosemary
2 sprigs fresh thyme

ШАГИ

01
Before you start preparing the meat, place the oven rack in the lower half of the oven and then set it to preheat at 350 °F.
02
Pat dry the meat, then season it generously with salt and pepper. Heat two tablespoons of olive oil in a large Dutch oven over medium-high heat, then brown the meat evenly on all sides, about five minutes per side, and transfer the meat to a plate and set aside.
03
Next, set the heat to medium and add the remaining two tablespoons of olive oil. Sauté the onion, garlic, and chopped herbs, often stirring, until the onions are translucent, for about six minutes. Now, pour in wine and beef stock to deglaze the pot. Take care to scrape up all the bits from the bottom.
04
Lastly, add the tomato paste, as well as the browned meat to the pot, then pour in the beef stock so that it reaches halfway up the meat. Bring to a simmer, then remove from the stove, cover with a sheet of aluminum foil and then with a lid. Place the pot in the oven and cook for 2 to 2½ hours until the meat is tender.
05
Take the pot out of the oven and add to it vegetables, bay leaf, and herb springs, taking care they are neatly arranged around the meat, then cover and place back into the oven and cook for 20-30 minutes until the vegetables are done, and the meat is meltingly tender. Place on a plate and keep covered with aluminum foil for 15 minutes.
06
Slice the meat against the grain; alternatively, you may also use two forks to pull the meat into chunks. Discard the bay leaf and herb sprigs.
07
For serving, arrange on a platter with vegetables and spoon over with the sauce. It is suggested to pair them with a side dish of either mashed potatoes, buttered egg noodles, or rice.

ВАЖНЫЕ ДЕТАЛИ

На что обратить внимание

MEAT

Beef is the typical choice of most chefs, namely cheaper cuts like chuck, brisket and round roast that benefit from long braising. Due to a high content of connective tissue and fat, as the meat simmers, it will release collagen and fat into the pot, turning the meat succulent and meltingly tender. Instead of beef, similar cuts of pork and lamb can also be used.

VEGETABLES

Although there are no strict rules as to what kinds of vegetables can be used, root vegetables like carrots, potatoes, onions, parsnips, and turnips are the preferred choice, but mushrooms and celery are also common in recipes.

METHOD

The meat should be seared first before it’s being cooked, as that will improve the flavor of the dish. Of course, the meat should be seared in the same pot it’s going to be braised after because you’d want to gather all the browned bits on the bottom of the pan when you deglaze it with wine or stock. When cooking, the liquid in the pan should only be simmering, not boiling, and there should be enough of it, so the meat doesn’t dry out. To prevent the vegetables from overcooking, they should be added near the end of cooking, as they require no more than 20-30 minutes to become tender.

GRAVY

As the meat cooks, it releases gelatin and fat into the stock and red wine which makes for an exceptionally flavor-packed stock which can then be thickened with a paste made from butter and flour called beurre manié.

SEASONING

Meat is always heavily seasoned with salt and pepper before it’s seared, but other spices such as ground paprika, oregano, basil, parsley are used as well. Bay leaf and herb sprigs of thyme and rosemary are added to the pot to cook together with the meat.

SERVING

Slice the meat against the grain or pull it using two forks into chunks and serve with buttered egg noodles, mashed potatoes, and rice. To make the serving even more richer and flavorful, pour it over with gravy.