Subject: Old-Fashioned Pot Roast
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 04:40:25 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another from frequent contributor Kaye Noble:
One day during cooking class, the teacher, Mrs. Pritchard,
was extolling her secrets for preparing perfect sauces.
When she ordered us to the stoves to prepare our assignments,
she said, "Don't forget to use wooden spoons."
As I stirred my sauce, I contemplated the physics behind the
mystery of the wooden spoon and decided it must have something
to do with heat conduction. I approached Mrs. Pritchard to test my
theory. "Why wooden spoons?" I asked.
"Because," she replied, "if I have to sit here listening to all your
metal spoons banging against metal pots, I'll go nuts."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Nothing says home cooking to me like a pot roast. I believe this
dish and its many variations have been around for hundreds, and
probably even thousands of years. If you choose to serve yesterday's
potato pancakes with this, you might prefer to omit the potatoes.
Old-Fashioned Pot Roast
2 Tbs (30 ml) vegetable oil
3 to 4 lb (1.5 to 2 Kg) beef chuck, shoulder, round,
or rump roast
2 to 3 carrots, cut into 2 inch (5 cm) pieces
2 to 3 ribs celery, cut into 1 inch (2 cm) pieces
2 to 3 small turnips, peeled and quartered
4 to 6 small potatoes, peeled (optional) and quartered
1 medium onion, stuck with 3 cloves
6 to 10 whole cloves of garlic, peeled
2 bay (laurel) leaves
2 cups (500 ml) beef stock or red wine, or
combination of the two
Salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot over high heat and lightly brown
the roast on all sides. Add the remaining ingredients and bake
covered in a 300F (150C) oven for 3 to 4 hours, or until meat is
tender. You may also simmer it covered on the stove over low heat for
3 to 4 hours. Under either method, check the pot occasionally and
add more liquid if necessary. Remove the meat is when it is done
and cut into thick slices. Arrange the sliced meat on a serving platter
or individual plates and add the vegetables. Discard the onion and
bay leaves. Skim the excess fat off the liquid and ladle it over the
meat and vegetables. Serves 4 to 6.
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