Roast Beef in Dutch Oven Gourmet Magazine
68 Days of Gourmet: three Ingredient Pot Roast and an Proclamation
January 5, 2010 by Jen
68 Days of Gourmet: Twenty-four hours 28
Happy New Year everyone! The holidays have been busy for us with lots of family time and traveling. Since we spent Thanksgiving with my family this year, nosotros stayed in Charlotte and historic Christmas with Brandon'due south family. We rang in the new year's day in Asheville with The Avett Brothers and then headed to Atlanta on New Year's Twenty-four hour period for yet another Avett Brothers show and to spend the weekend with my family. It was and so practiced to see them! My mom, Brandon and I went to the Georgia Aquarium on Saturday afternoon while my dad stayed habitation prepping our amazing dinner! He fabricated Paul Prudhomme's Seafood Gumbo. SO Succulent! He made his own seafood stock and made the perfect roux. It was exactly the dark color of Paul's in the book. It was total of oysters, crab, shrimp and fresh andouille! I roasted up some okra for a side dish and my mom made my favorite assistant pudding recipe. Yum! I love going dwelling and enjoying my parents cooking! 🙂
I was happy to get in home yesterday and get back in the swing of our normal routine. I attend an incredible hot yoga form every Sunday afternoon at four. It's the perfect style to cease my weekend and prepare my mind and body for the work week ahead. Since I was a picayune crunched on time given our afternoon inflow home and wanting to make my yoga form, I was looking for an like shooting fish in a barrel repast. Information technology is freezing here (seriously – lows in the teens, highs in the 30s – that is cold in the Southward!) and boring cooked meat sounded similar the perfect dinner. Our grocery store had chuck roasts on sale and then off I went to Epicurious to look for a Gourmet magazine pot roast recipe.
I constitute this recipe for Oven Braised Beef with Love apple Sauce and Garlic. Information technology just had iii ingredients and had received numerous positive reviews. Determination made. You don't even dark-brown the beef before placing it in the dutch oven! Can it get any easier than that? Off I went to the grocery to grab the ingredients. I threw everything in my dutch oven before I left for yoga and came habitation to an amazing smelling house!
I was a little nervous because the recipe called for so much garlic but it really mellows out in the oven during the long, ho-hum cook and adds a wonderful flavour. I admit that I added a couple carrots and some onion during the final hr of cooking but information technology totally wasn't necessary! I but wanted more veggies. Brandon decided that this should exist my "go-to" method for cooking roasts.
I served last nighttime's roast over mashed potatoes with a salad and french bread. I'm making shredded beef enchiladas with the leftovers tomorrow night.
And now for the proclamation:
If you lot've read the "Most Jen" section of this site y'all know that my 2d love is fitness and diet. One of the questions I get all the fourth dimension is, "How practice you cook and bake all that food and stay fit?" Well…I'k going to start sharing that information with yous on the blog. Don't worry, I'k not irresolute the focus of this web log. Information technology is definitely still showtime and foremost a food blog but I am going to talk most my diet and exercise for the mean solar day/week in my posts. If you're not into it – simply whorl downward for the recipe!
In a nutshell, it's all about maintaining a balance. I'1000 going to talk virtually that balance in my posts. I hope I can provide a lilliputian bit of motivation and inspiration that y'all can savour delicious nutrient and stay fit!
Permit me know what you think in the comment choice below and if you have whatever questions! Eventually, I promise to add separate fitness and nutrition page to the weblog but that's afterwards in 2010!
And now for the virtually delicious 3 ingredient roast recipe…
Oven Braised Beef with Tomato Sauce and Garlic
(Recipe adjusted from Gourmet, February 2001)
Ingredients:
28 ounce tin can crushed tomatoes
three-3 1/2 pound boneless chuck roast, trimmed
ane head of garlic, separated into cloves (unpeeled)
Salt and pepper, to sense of taste
Optional: potatoes, carrots, onions or whatsoever other vegetables yous'd like to add together
Accompaniment: mashed potatoes, orzo or egg noodles
Directions:
Preheat oven to 300 degrees. Generously salt and pepper roast. Place roast in a big dutch oven. Pour tomatoes over the roast and then scatter around garlic cloves.
Comprehend and broil for 3-4 hours, until roast is very tender and shreds easily. Break into chunks or shred and serve.
Yield: 6 servings
*Note: if you'd like to add extra vegetables, add them when you have about 1 60 minutes left in cooking.
Source: https://bakinandeggs.com/2010/01/05/68-days-of-gourmet-oven-braised-beef-3-ingredients-and-an-announcement/
Post a Comment for "Roast Beef in Dutch Oven Gourmet Magazine"