Swedish Pot Roast With Vegetables Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Salt,
1 tsp: Ground allspice,
1/2 tsp: Freshly ground black pepper,
4 lbs: Boned beef bottom round,
Roast,
1/2 Stick: unsalted butter,
2 tbsp: Vegetable oil,
2: Onions, halved and sliced
Thin,
2 tbsp: Molasses,
2 tbsp: Cider vinegar,
2 tbsp: Brandy,
1 tsp: Anchovy paste,
1 1/2 cup: Beef broth,
1 cup: Water,
1: Bay leaf,
1 lbs: Carrots, peeled and halved
Lengthwise, and cut into
1/2: -inch thick,
Slices,
1 1/4 lbs: Pearl onions, peeled
4 cup: Shiitake mushroom caps,
1 1/2 cup: Button mushrooms, quartered
1 1/2 cup: Cremini mushrooms,
Quartered,
2 tbsp: Flour,
1/4 cup: Heavy cream,
3 tbsp: Finely chopped fresh parsley,
Leaves,
Directions:
In a small bowl stir together salt, allspice, and pepper and rub all
over meat.
In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over
moderately high heat until foam subsides and brown meat on all sides.
With tongs transfer meat to a plate. In fat remaining in kettle cook
onions, stirring frequently, until golden. Stir in molasses, vinegar,
brandy, anchovy paste, broth, water, and bay leaf and bring to a
boil. Add meat and simmer gently, covered, turning meat occasionally,
2 1/2 hours. Stir in carrots, onions, and mushrooms and cook,
covered, 30 minutes, or until vegetables are tender.
With a slotted spoon transfer roast and vegetables to a large plate
and keep warm, covered. Boil braising liquid until reduced to about 2
cups and strain through a sieve into a bowl.
In same kettle melt remaining 2 tablespoons butter and whisk in
flour. Cook roux over moderately low heat, whisking, 3 minutes and
add strained liquid in a stream, whisking. Boil mixture, whisking 1
minute, or until smooth and thickened slightly. Add cream and salt
and pepper to taste and keep sauce warm. Cut roast into 1/2-inch
thick slices and arrange on a platter. Spread vegetables around roast
and sprinkle with parsley. Serve sauce on side.
Yield: 6 to 8 servings
COOKING LIVE SHOW #CL9044
(Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
over meat.
In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over
moderately high heat until foam subsides and brown meat on all sides.
With tongs transfer meat to a plate. In fat remaining in kettle cook
onions, stirring frequently, until golden. Stir in molasses, vinegar,
brandy, anchovy paste, broth, water, and bay leaf and bring to a
boil. Add meat and simmer gently, covered, turning meat occasionally,
2 1/2 hours. Stir in carrots, onions, and mushrooms and cook,
covered, 30 minutes, or until vegetables are tender.
With a slotted spoon transfer roast and vegetables to a large plate
and keep warm, covered. Boil braising liquid until reduced to about 2
cups and strain through a sieve into a bowl.
In same kettle melt remaining 2 tablespoons butter and whisk in
flour. Cook roux over moderately low heat, whisking, 3 minutes and
add strained liquid in a stream, whisking. Boil mixture, whisking 1
minute, or until smooth and thickened slightly. Add cream and salt
and pepper to taste and keep sauce warm. Cut roast into 1/2-inch
thick slices and arrange on a platter. Spread vegetables around roast
and sprinkle with parsley. Serve sauce on side.
Yield: 6 to 8 servings
COOKING LIVE SHOW #CL9044
(Recipe courtesy of Gourmet Magazine)
Source from luhu.jp
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