Thursday, November 5, 2015

Spiced Pot Roast

Ingredients for 6 servings

¼ tsp ground nutmeg
½ tsp allspice
½ tsp black pepper
⅔ cup beef broth, divided
1 medium onion
1 ½ tbsp cider vinegar
2 bay leaves
2 tbsp lard
3 tbsp lemon juice
3 tbsp olive oil
4 lb beef chuck
4 medium tomatoes


Sprinkle roast lightly all over with salt, if using. In a small bowl, mix together pepper, allspice, and nutmeg. Sprinkle over both sides of roast and rub in well. Stab it all over with a fork.

Core tomatoes, cut in chunks, and put in food processor. Peel onion and cut it in chunks; throw in food processor with tomatoes. Pulse until chopped. Now add olive oil, lemon juice, and vinegar. Run the processor till you’ve got a thin paste.

Put roast in a big zipper-lock bag and pour in mixture from food processor. Seal bag, pressing out air as you go. Refrigerate for at least 8 hours.

Pull out roast; drain and reserve marinade. In a Dutch oven, over medium-high heat, melt lard and sear roast on both sides.

Now add marinade, beef broth, and bay leaves. Bring to a boil, then turn down to a simmer. Cover and let cook for a good 2 ½ to 3 hours, until the meat is fork-tender.

Remove roast to a platter and keep warm. Now turn up heat and reduce juices in pot until they’re starting to thicken up. Pour sauce into gravy boat and serve with pot roast.

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