pot roast recipe
May. 5th, 2006 06:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
titusnowlTrying something new today with a cut of beef I found on sale at Super One.
Heated the cast iron skillet up really really hot, meanwhile seasoning the beef with mignonette and cracked black pepper, garlic salt, kosher salt, and Tony Chachere's Cajun seasoning. Laid a large piece of aluminum foil inside a 9x12 baking dish. Browned the beef on both sides, and set it in the foil. Turned the heat on the pan down to low, put some olive oil in it and let it get down to a better temperature while I chopped an onion. Browned the onion in the olive oil, then added Worcestershire sauce, a splash of cider vinegar, and about half a bottle of Guinness (draught, not extra stout). Reduced it at low temperature for a while, then turned it up high to caramelize the onion and reduce it a bit more right before removing from heat and pouring over the beef. Folded the aluminum foil up over to form a little packet, put another piece over top to be safe, and set in the oven at 200 F for the next three to three and a half hours.
Incidentally, the scent of the boiling onionbeer was redolent of the hamburgers sold at Jucy's, a regional burger joint. We came to the conclusion that they grind their beef in-house with onions in the grinder so they're really fine and you don't feel onion bits between your teeth while chewing. We would like to try this in the house (Justin likes the flavor that onion imparts to beef, but does not like actually biting into a piece of onion), but although we could easily disintegrate an onion in the blender, we're much less certain of how we could evenly distribute the onion goop amongst the ground beef.
Also, last night we hit on a very nice combination of flavors to marinate a steak in: Captain Morgan's rum, lemon and lime juices, and Cajun seasoning.
And finally, for tonight's dessert, we are going to be slicing some fresh strawberries and leaving them to macerate in sugar and rum. It's like a daquiri you eat with a fork!
I know this particular meal will have tons of calories in it, but I've been very very good all week, and have been working out; an occasional indulgence will do me no harm physically and the pleasure of having a delicious night in will do me some good psychologically.
Our kitchen experiments are modest, as befits a couple with limited means and one moderately picky, one extremely picky eater, but we still manage to hit upon succulent flavor combinations.
Heated the cast iron skillet up really really hot, meanwhile seasoning the beef with mignonette and cracked black pepper, garlic salt, kosher salt, and Tony Chachere's Cajun seasoning. Laid a large piece of aluminum foil inside a 9x12 baking dish. Browned the beef on both sides, and set it in the foil. Turned the heat on the pan down to low, put some olive oil in it and let it get down to a better temperature while I chopped an onion. Browned the onion in the olive oil, then added Worcestershire sauce, a splash of cider vinegar, and about half a bottle of Guinness (draught, not extra stout). Reduced it at low temperature for a while, then turned it up high to caramelize the onion and reduce it a bit more right before removing from heat and pouring over the beef. Folded the aluminum foil up over to form a little packet, put another piece over top to be safe, and set in the oven at 200 F for the next three to three and a half hours.
Incidentally, the scent of the boiling onionbeer was redolent of the hamburgers sold at Jucy's, a regional burger joint. We came to the conclusion that they grind their beef in-house with onions in the grinder so they're really fine and you don't feel onion bits between your teeth while chewing. We would like to try this in the house (Justin likes the flavor that onion imparts to beef, but does not like actually biting into a piece of onion), but although we could easily disintegrate an onion in the blender, we're much less certain of how we could evenly distribute the onion goop amongst the ground beef.
Also, last night we hit on a very nice combination of flavors to marinate a steak in: Captain Morgan's rum, lemon and lime juices, and Cajun seasoning.
And finally, for tonight's dessert, we are going to be slicing some fresh strawberries and leaving them to macerate in sugar and rum. It's like a daquiri you eat with a fork!
I know this particular meal will have tons of calories in it, but I've been very very good all week, and have been working out; an occasional indulgence will do me no harm physically and the pleasure of having a delicious night in will do me some good psychologically.
Our kitchen experiments are modest, as befits a couple with limited means and one moderately picky, one extremely picky eater, but we still manage to hit upon succulent flavor combinations.
