POT ROAST... Something classy yet easy

I remember one time we had steak for dinner. The house was just covered with smoke and the meats was not that tender. For me to achieve such I would need to buy an expensive cut which, to my practical point of view is not necessary specially if you just want to eat a slice of good beef. I then came up with an alternative that is almost, if not, the same as the prime cut roast.... Some say it is even better.

Here is my POT ROAST RECIPE which we had last Christmas Lunch... 

INGREDIENTS:

1 – 1.5 kg Whole Beef Brisket
4 cloves Garlic
1 T Black Peppercorn
1 T Fresh Rosemary
1 T Salt
1 T Olive Oil
1 T Dijon Mustard
1 T Worcestershire Sauce
¼ C Red Wine
½ C Cooking Oil
1 C White Onions, Minced
1 C Carrots, Minced
1 C Celery, Minced
2 C White Wine
2 T Soy Sauce
1 T Black Peppercorn
2 Laurel Leaves
1 - 2 C Water
2 T Butter
2 T Flour
Sal t and Pepper


PROCEDURE:

1. Pat dry beef and set aside.
2. Using a Mortar and Pestle, crush garlic till paste like.
3. Add in peppercorn, rosemary and salt and continue crushing.
4. Add oil, mustard and Worcestershire and mix till all ingredients are incorporated. 
5. Rub the mixture over the beef till well coated. 
6. Inject Red Wine equally on all sides of the meat.
7. Wrap with cling plastic and marinate overnight.
8. On a skillet, heat oil till sizzling hot.
9. Sear beef over high heat till all sides are brown.
10. Place beef in a roasting or stewing pot. 
11. Using the same skillet, caramelize onions, carrots, and celery. 
12. Place in pot together with beef.
13. Add in white wine on the emptied skillet and de-glaze until nothing sticks to the bottom of the pan. 
14. Pour in de-glazed liquid over meat in stewing pot. 
15. Add in soy sauce, peppercorn, laurel leaves and water. 
16. Bring to a boil.
17. Lower heat and slow to slow simmer till beef is melting tender.
18. Remove from pot and allow it to rest for 10 – 20 minutes before slicing. 

Yield: 10 - 15

To accompany this dish, here are some sides you may wanna try...


GRAVY

Create a Roux by melting Butter in a saucepan and adding flour stirring constantly until nutty aroma develops or mixture becomes slightly brown. Strain stewing liquid from pot and whisk until desired thickness is achieved. Season gravy with salt and pepper.

Pour gravy on sliced meats or serve on the side.


SOUR POTATOES

1 kg Potatoes, peeled

1 clove Garlic, crushed
1 stick Butter, cubed
¼ C Sour Cream
¼ C All-Purpose Cream
¼ C Chives, minced
Salt and Pepper

In a pot, place in potatoes and garlic. Cover with tap water and place over high heat. Bring to a boil. Lover heat and continue boiling till potatoes are tender. Remove from heat and add butter. Mash potatoes until smooth and butter has completely melted. Add in creams and chive. Mix until potatoes are creamy. Adjust flavor with salt and season with pepper.



SIDE NICOISE

Prepare in advance the following and chill for 2-3 hours:

Romaine Lettuce
Lola Rossa Lettuce
½ C Black Olives, sliced
4 Tomatoes, sliced
15 – 20 pcs. French Beans, blanched
1 whole White Onion, sliced into rings
4 Hard Boiled Eggs

In a bowl, whisk all together 1 T Dijon Mustard, 1 T Honey, ¼ C Balsamic Vinegar, ½ C Olive Oil, a pinch of salt and pepper. Place in chilled assorted lettuce toss until dressing has fully coated all leaves. On top, arrange in Black Olives, Tomatoes, French Beans, White Onion Rings, and slices of Hard Boiled Eggs. Sprinkle with Croutons and Parmesan Cheese and served immediately.

Now who says eating roast is difficult? ENJOY your BEEF!!!