Classic Pot Roast

Why am I blogging about pot roast when everyone else is talking summer dishes? Two reasons.

One: Because, though it's nearly June, many parts of the country/world are still experiencing some cold days that call for traditional comfort food like this Classic Pot Roast.

When you make this satisfying one-pot meal for people, they are transported back to their childhoods when mothers and grandmothers cooked things many people now feel they haven't the time to cook themselves.

Although this recipe takes time, most of it is unattended. There are no tricky techniques, but you'll find that careful browning brings out the fullest flavor of these subtly seasoned simple ingredients.

Two: Another reason for posting this now is the recent social media kerfuffle about a popular food website that had stopped adding beef recipes to the site last year and were now formally announcing it, saying "our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef but rather pro-planet."

Well, I don't get involved in the politics of food—and I don't get self-righteous about my food choices or look down on anyone who doesn't feel the same—but I do give consideration to all that putting food on the table involves.

Knowing full well that this is a topic that won't win me any popularity contests—from those who for whatever reason aren't into organic, sustainable, etc, to those who are vegan—I'll repeat here something I wrote years ago:

Though I feel an organic, mostly plant-based diet is more healthful and earth-friendly, I occasionally indulge in a little carefully sourced grass-fed/grass-finished meat from ranches as close to local as possible that practice environmentally friendly agriculture methods and the ethical treatment of animals.

Yes, it is more expensive than conventional supermarket meat, but here are some ways I've found to better afford it:

• By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
• I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
• I try very hard not to waste food and have gradually gotten to where I actually waste very little now. And, out of respect for the animals, I make a point to never waste meat.

Anyway ... I'm not here to tell you how or what to eat. You do you, as the saying goes. I'm just here to tell you about what I eat, and how I make it, in case you want to make it too. And if you have me over for dinner, I'm not going to sneer or lecture if you serve me conventional supermarket beef or non-organic imported fruit. You're probably doing other "healthy" or "pro-planet" things that I'm not!

I'd love to get your thoughts on any of this or just about pot roast and comfort food in general. What is your favorite comfort food meal? Is it the same as the one when you were a child?

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Classic Pot Roast

(Serves 6 to 8)

1 3- to 4-pound (1.36 to 1.81 kg) boneless chuck roast
1 1/4 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/2 teaspoon sugar
2 tablespoons (1 fluid ounce/30 ml) extra-virgin olive oil
1 large (12 ounces/340 grams) yellow onion, quartered and separated
1 cup (8 fluid ounces/237 ml) lower-sodium chicken broth
1/4 cup (2 fluid ounces/59 ml) water, wine, or broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste or ketchup

1 bay leaf
3/4 teaspoon marjoram
1 pound (16 ounces/454 grams) baby carrots (or 6 carrots, quartered)
6 medium unpeeled potatoes, quartered (or 8 small, halved)
(I used 16 tiny Yukon golds that averaged 2 ounces each)
4 stalks celery, cut in 2-inch diagonal pieces
Optional: Turnips, rutabagas, parsnips in place of some of the potatoes
(I used a 12-ounce rutabaga*, cut into 8 equal pieces)

* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.

1 Heat 5.5-quart (or larger) Dutch oven; heat oil. Pat beef dry and coat beef with 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, and 1/2 teaspoon sugar. Brown well on all sides in hot oil, taking about 15 to 25 minutes; transfer to plate. Preheat oven to 300F/150C/Gas2. Add the onion to the pan and cook until browned, about 15 minutes. Add broth, other liquid, Worcestershire sauce, tomato paste or ketchup, bay leaf, and marjoram; bring to a boil. Put the meat back in the pan.

2 Cover pan with foil and lid, and simmer in preheated oven for 2 hours.

3 Stir in 1/2 teaspoon each salt and pepper, and add vegetables. Cover as before and return to oven for 2 hours. Discard bay leaf. Remove meat and vegetables to serving platter; cover. Thicken the sauce with a little slurry of water and flour or by just reducing it (boiling it down) to your preferred thickness.

Note: Sometimes I make this several hours or a day ahead so that I can chill the sauce thoroughly until the fat rises to the top, remove most of the fat, and then thicken the sauce. The fat could be used in the baking of Yorkshire Pudding.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Roast Potatoes - Roasties

Roast Potatoes, also called Roasties, are one of the key players in the British Sunday Lunch (or Sunday Roast). Served alongside Roast Beef, Roast Pork, lamb or chicken (or my Braised Brisket), Yorkshire Pudding and two vegetables, it’s a tradition that’s unstoppable.

You can season this any way you like, but I usually keep it classic. Since achieving the perfect texture is job one, it’s important to start with the right potato. In the UK, try King Edward, Maris Piper or another floury, rather than waxy, potato. In the US, russets work beautifully.

Use a pan large enough to allow some space between the potatoes. A half sheet pan is perfect for 3 pounds (1.36 kg) of potatoes. If your potatoes are different shapes and sizes, cut them into similar sizes and shapes for even cooking. I’m a little obsessive, though, and always pick out four nearly identical 12-ounce (340 grams) potatoes

Make only the quantity you’ll consume at that meal. Don’t make “extra” as they don’t really reheat all that well. 

Are you a roast potato fan, or is this something new for you? Once you’ve had perfect roasties, audibly crunchy on the outside and fluffy on the inside, you’ll want to have them all the time! 

Roast Potatoes – Roasties

(Serves 4 to 6)

4 roughly equal size and shape russet potatoes (about 12 ounces each)
1 1/2 teaspoons salt, divided
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1/2 teaspoon coarsely ground black pepper

1 Peel the potatoes and quarter them (I often quarter them lengthwise as pictured). Place in a large pan with 1 teaspoon of salt and enough cold water to cover the potatoes. Bring to a beginning boil over high heat; reduce heat to medium, cover loosely and simmer for 5 minutes. Start the timer at the “beginning boil” stage.

2 When you first start cooking the potatoes, preheat the oven to 425F/220C/Gas7. Spread 2 tablespoons of oil in an 18x13x1-inch half sheet pan.

Note: A 13x9x1-inch quarter sheet pan is perfect for a half recipe.

3 About 3 minutes into the 5-minute simmering of the potatoes, put oiled half sheet pan into the oven.

4 Drain the potatoes thoroughly, put the lid on and shake the pan gently several times to give the potatoes a bit of a bashing to rough up their surfaces without breaking up the potato quarters. Remove the lid and leave the potatoes to dry for a few minutes.

5 Carefully place the potatoes in a single layer in the hot oil. Drizzle with (or brush on) melted butter and remaining 1 tablespoon of oil. Sprinkle with pepper and 1/2 teaspoon salt. Roast for 15 to 20 minutes. Turn the potatoes and roast for another 15 to 20 minutes; repeat once, cooking until the potatoes are well browned, crisp and tender, about 60 minutes total. Serve immediately.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean 

Pork Loin Roast with Gravy - Slow Cooker

Boneless Pork Loin Roast is so easy and, more important, so good in the slow cooker. Not that I don’t love a fall-apart braised hunk of meat some times, but this isn’t it. This is just like a roast that comes out of the oven. You know, roast it, rest it while you make the gravy, then slice it into tidy slices.

And, with summer coming on, I will be so glad to be able to make a roast dinner without having to run the oven and heat up the place!

Sometimes I put a good sear on the roast before putting it in the slow cooker, but this time I just wanted to throw it in there and see what happened. Though it perhaps doesn’t look as pretty without that initial sear, it tastes every bit as good. 

You don’t add a lot of liquid. Just 2 teaspoons of lite soy sauce and 1/3 cup of wine. I usually use red, but this time I used a white that I’d been wanting to open. Set the slow cooker on low and go about your business for 6 hours. The roast will be perfectly tender but make neat slices.

Simple gravy. Dinner’s on the table. No muss, no fuss. And I’m cool as a cucumber.

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Slow Cooker Pork Roast with Gravy

(Serves 4 to 6)

2 pound boneless pork loin (not tenderloin) roast
1 tablespoon unbleached all-purpose flour

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt, divided

1 tablespoon extra virgin olive oil

1/2 medium onion, halved and separated

1 large stalk celery, cut into 4 pieces

2 carrots, cut into 4 pieces

1/3 cup drinkable dry red or white wine

2 teaspoons lite soy sauce

1/4 teaspoon marjoram

1/4 teaspoon thyme leaves

Pinch cayenne
Slurry of 2 tablespoons flour in 3 tablespoons water

1 Coat roast with mixture of flour, pepper and 1/4 teaspoon salt. Brown in oil. Or not! (Though I do love that brown crusty appearance when I have the time to do the browning.)

2 Place in slow cooker with onion, celery and carrots.

3 Pour wine and then soy sauce over the roast.

4 Sprinkle marjoram, thyme, cayenne and 1/4 teaspoon salt over the roast.
5 Set slow cooker to Low for 6 hours.

6 Remove roast to cutting board to rest, tented with foil, for 20 minutes before slicing. Remove vegetables. They’re there for flavor, not a sufficient quantity to serve, so I set them aside for a “cook’s treat.”

7 Strain sauce (there will be about 1 1/4 cups) into 1-quart saucepan. Stir in slurry to thicken the sauce; simmer for 5 minutes.

Jean

Roast Beef - How to Cook a Small Roast

Roast beef hadn't been on the menu in quite a while when I spied a beautiful grass-fed, antibiotic-free sirloin roast at the meat counter of my local natural foods store. It weighed just 2.375 pounds (a little over a kilo) and was somewhere between 2 and 3 inches thick.

I couldn't recall ever cooking a roast that small and thought it would be awfully easy to overcook it. At $25, this was a splurge I did not want to ruin! Cooking a large roast is "easier" in that it is a lot more forgiving than a small one. A small roast can go from perfect to ruined very quickly. 

Since there are so many variables when cooking a roast, merely going by time, so many minutes per pound, doesn't really cut it. Though, of course, figuring an approximate time is important if you want to make sure the whole meal is ready at the same time!

This time I chose to check the temperature manually from time to time, using my Thermapen, because that's what I'm used to. But I do own the other kind with a probe you insert into the roast and wait for the alarm to go off when the desired internal temperature is reached. Next time I'm going to remember to try it!

Beef Roast Doneness

I let even a small roast rest for 30 minutes while I make gravy and bake the Yorkshire Pudding. Even if you don't do those things, let the roast rest 20 to 30 minutes anyway. I've often read that a roast will rise in temperature by 10 degrees Fahrenheit while resting, but I've not found that to be the case. 

It will rise about 5F/3C, so to avoid overcooking, take it out of the oven when it reaches 5F/3C under your desired final temperature. See the chart below.

Even though I no longer prefer well-done beef, I do like a nice crusty exterior. So I start the roast in oven preheated to 450F/230C/Gas8. After 10 minutes, I reduce the heat to 325F/165C/Gas3. 

I took this roast's temperature after 55 minutes at the lower heat, looking for 145F/63C for medium-well. Checked it every 5 minutes after that, and after a couple of times it had hit my target temp.

Do you ever cook a small roast? I was surprised that this actually made 8 good servings as there was zero waste. Also, I'm always curious about the degree of doneness that people prefer.

Roast Beef "Recipe"

1 Rub the roast with a little extra virgin olive oil (I used 1/2 tablespoon for small roast) and season all sides with salt and coarsely ground black pepper (I used 3/4 teaspoon of each for the 2.375-pound roast).

2 Place the seasoned roast fat side up on a rack set inside a shallow roasting pan. A quarter sheet pan works well for a small roast. Let stand at room temperature for 1 hour before roasting.

3 Fifteen minutes before end of that hour, preheat oven to 450F/230C/Gas8. If you are using a probe-alarm thermometer, such as my ThermoWorks ChefAlarm or DOT, insert it into roast; the alarm will go off when it reaches the temperature you've selected.

4 Roast at the high temperature for 15 minutes. Reduce heat to 325F/165C/Gas 3. Continue roasting until beef registers 5F/3C below your desired final temperature on instant-read thermometer, such as Thermapen or ThermoPop.

5 Let stand at room temperature, tented with foil, for 20 to 30 minutes. Serve with Yorkshire Pudding, Mashed Potatoes, Gravy and vegetables. And take a peek at Braised Brisket while you're at it!

Disclosure: Some posts contain links to my affiliate account at Amazon or ThermoWorks. If you purchase something through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thank you!

Yorkshire Pudding - Yorkies

Yorkshire Pudding is one of those things that seems to have a bit of a mystique surrounding it. There are cooks who say the batter must be made the night before, refrigerated and used cold; while just as many say it must be made right before baking.

Some say you must take care to not overmix; others insist you must whisk as much air as possible into the batter. There's a lot of controversy over proportions, especially the number of eggs. And over whether part of the liquid should be water, and how much.

I've seen experts of equal stature calling for starting temperatures anywhere from 375F/190C/Gas5 to 450F/230C/Gas8. I've made puddings at both 425F/220C/Gas7 and 450F/230C/Gas8. Both were fine. The point is that the preheated fat in the tins be blistering hot.

I've made them all sorts of ways, and they're always good. I don't think you can mess them up really. One thing few people ever mention is the puddings sticking to the tins, a problem I've had on more than one occasion with my plain aluminum muffin tins.

The solution seems to be to grease (I used butter) the cold muffin tins thoroughly before ever getting down to business. Having that extra layer of fat in place before adding the melted fat for preheating seems to take care of the problem pretty well. Any tips?

I don't know that anyone else puts dry mustard in their Yorkies, but that's something I learned from my mother. She had a million uses for dry mustard. I put in just enough to make you notice there's "something," but not enough that you know what it is!

Do you have any surefire tips for making Yorkshire Pudding? Any methods you (or your mother or grandmother) always insist(ed) upon?

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PS I'll write all about making a small roast beef another day. In the meantime, here's my Braised Brisket, perfect for Sunday Roast (also called Sunday Lunch).

Yorkshire Pudding

(Makes 12 individual puddings)

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1 teaspoon ground mustard (also called dry mustard)
1/2 teaspoon salt
3 large eggs
1/4 cup (2 fluid ounces/59 ml) water
3/4 cup (6 fluid ounces/177 ml) milk
5 tablespoons pan drippings from beef roast OR 2 1/2 tablespoons each melted unsalted butter and extra virgin olive oil, divided

1 An hour and a half before serving time, make batter. In medium bowl, whisk together flour, dry mustard and salt (to "sift"). Whisk in eggs and water; when smooth, whisk in the milk. Cover and let stand for an hour. Grease a 12-cup standard muffin pan and place it on a rimmed baking sheet.

2 Thirty minutes before serving time, take roast out to rest and turn oven up to 425F/220C/Gas7. Place muffin tin on baking sheet. Spoon 1 teaspoon of hot drippings into each muffin cup. Put baking sheet with muffin pan in oven until sizzling hot, about 5 minutes.

Note: You really must place the muffin tin on a rimmed baking sheet to prevent the fat from messing up your oven when it bubbles over during the baking of the puddings.

3 Whisk the remaining tablespoon of the melted butter/oil mixture, or drippings, into the batter. Remove pan from oven. Working quickly, using a partially filled 1/4 cup measure, pour 3 tablespoons batter into hot drippings in each cup. It should sizzle. Return pans (on baking sheet) to oven and bake 30 minutes or until puddings are puffed and golden. If they aren't crisp enough to suit you, then turn the temperature down to 325F/165C/Gas3 and bake for another 10 minutes to get them extra crispy. Serve immediately.

Note: When making a large roast, there are plenty of drippings for both gravy and Yorkies. But this day I made a small roast, 2.375 pounds, which did not supply enough fat, so I used the butter and olive oil combination. Very tasty! For both health and flavor reasons, I would never use the frequently recommended vegetable oil or shortening.

Jean

Lamb Shanks Braised in Red Wine - and Rocky Mountain Organic Meats Giveaway

Lamb shanks is a meal just unusual enough to make a real impression at your next dinner party (just look at that well-caramelized crust!). You can get the heavy lifting out of the way the day before and just reheat the meat and sauce at the last. For the same reason, it also makes the perfect Sunday Roast/Sunday Lunch, that great British tradition.

The Sunday Roasts of my childhood were usually beef (my father's favorite) or pork. Only occasionally would it be lamb (my mother's favorite). Since then I've encountered so much badly prepared lamb that I've quite gone off it! Then I heard from my favorite organic grassfed rancher (well, no, *he* isn't grassfed, but his cattle are!) in Wyoming that they now offer organic grassfed lamb humanely raised on a family farm and ranch in Montana.

Rocky Mountain Organic Meats, a great company you've read about here before, sent me the four lamb shanks. Not wanting to waste this very special meat on people who wouldn't fully appreciate it, I polled my friends who are into organic grassfed meat to see which ones especially like lamb. I chose well! The happy recipients loved the flavor of the wine-braised lamb and the falling-off-the-bone tenderness of it.

If you've never cooked lamb, be prepared for its distinctive smell. Some people (such as the friends I was cooking for) will walk into a kitchen where lamb is cooking and think it has a heavenly aroma; others (such as myself!) will think it has a gamey odor. Which camp are you in?   

Are you a lamb lover? Rocky Mountain Organic Meats is going to ship 4 organic grassfed lamb shanks to one of my readers! Will it be you? See bottom of the post for giveaway details. For your convenience, the organic grassfed lamb shanks and other Rocky Mountain Organic Meats can also be ordered through Amazon! 

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Wine-Braised Lamb Shanks

(Serves 4)

4 lamb shanks (about 3 1/2 pounds total)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 or more cloves garlic, halved
1 teaspoon Worcestershire sauce
1 bay leaf
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 bottle drinkable dry red wine, divided
1 cup chicken broth

Make day ahead so you can chill the braising liquid and easily remove the layer of fat.

1 Heat oil in heavy pot large enough to hold the lamb shanks in a single layer. I use a 5.5-quart Le Creuset round French oven and brown the shanks two at a time (and later set them on their narrow sides to fit into the pan for braising). Sprinkle the first side of the 4 shanks with 1/8 teaspoon salt and 1/4 teaspoon pepper. Add to hot oil and brown well, turning occasionally, about 10 minutes, sprinkling second side with 1/8 teaspoon salt and 1/4 teaspoon pepper. Remove to platter.

2 Add onion, carrot, celery and garlic to pot. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Brown the vegetables, stirring occasionally, about 20 minutes. Stir in the Worcestershire sauce, herbs and tomato paste; cook for 1 minute. Stir in 2 cups wine and broth; bring to a boil. 

3 Preheat oven to 325 degrees. Add lamb shanks to pot, and return to the boil, adding more broth or water if the shanks are not halfway submerged. Cover pan with foil and lid; simmer in oven for 2 1/2 hours.

4 Transfer shanks to an oven-to-table casserole. I use a 2.5-quart oval CorningWare casserole. Strain braising liquid into a 4-cup glass measure, pressing out liquids from solids; discard solids. For easy removal of fat, refrigerate braising liquid overnight or long enough for the fat to solidify. Do not skip this step -- the braising liquid will be extremely fatty and must be thoroughly defatted. 

5 Remove layer of fat from chilled sauce. In small sauce pan, bring the remaining wine to the boil; reduce by a third. Stir in the defatted sauce. Taste and adjust seasoning. Pour over shanks in casserole. Refrigerate until one hour before serving time.

6 One hour before serving, heat covered casserole in preheated 300-degree oven for 1 hour.

Rocky Mountain Organic Meats Giveaway

One winner will receive 4 grassfed organic lamb shanks from Rocky Mountain Organic Meats. All continental US residents who leave a comment (one entry per person - and please include your email address in the body of your comment) on this post before 11:59 pm Eastern time Wednesday August 7 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday August 8. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday August 11, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Product was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. And, in case you don't know me, there is no amount of money or free product that can induce me to say something I don't mean!

Jean

Dinner Party - A Roundup of Recipes for a Winter Menu

You are cordially invited to my winter dinner party. Once all the holiday hubbub dies down, don't you get in the mood for a nice sedate little dinner party for six to eight people?

Maybe get the party started with some Sausage Pinwheels (above), or Gougeres, and your favorite beverage. Gougeres (pronounced goo-ZHAIR) are these gorgeous little savory French puffs that are so easy to make and never fail to impress.

Then invite everyone to sit down at the table for a hearty winter meal. Start with a first course of soup, maybe Roasted Tomato Soup, and save the salad for after the main course.

It's a bit of a production, but everyone needs to make Boeuf Bourguignon once every winter.

And Boeuf Bourguignon calls for Perfect Mashed Potatoes.

Of course, you'll want some Pull-Apart Dinner Rolls with that.

Here's the perfect salad for a winter dinner party. Winter Salad. You make it, and dress it, the day before. So that's one more thing you don't have to do right before the party.

A hearty menu like this calls for a light dessert, like Angel Food Cake with Custard Sauce--Creme Anglaise, if you want to carry through on the French theme.

Hope you enjoyed the party!

Braised Brisket - Rocky Mountain Organic Meats Giveaway

Braised brisket makes the perfect Sunday Roast, that great British tradition. Sunday roast, also called Sunday lunch, is served in the afternoon (2 or 3 o'clock-ish) and traditionally consists of roasted meat (most often beef, chicken, lamb or pork--nut loaf for vegetarians), gravy, roasted or mashed potatoes, Yorkshire pudding and vegetables. The great thing about the brisket for Sunday lunch is that it is made on Friday or Saturday and just reheated on Sunday.

Of course, you can have brisket any day of the week, but the aroma of it wafting out of the kitchen into my office made me nostalgic for those Sunday Roasts of my childhood. The roast was usually beef (my father's favorite) or pork. Occasionally it would be lamb (my mother's favorite) with homemade mint sauce. Poultry was not on. Apparently my father had eaten too much chicken, to the exclusion of any other meat, during his childhood; so we never had chicken, and turkey was allowed on the menu just once a year. 

I had to get my fill of Southern-fried chicken at my grandmother's house. Grandma had never tired of fried chicken, even though she had totally burned my father out on it! So Daddy much preferred to stay home and enjoy my mother's British-style Sunday lunch. Oddly enough, we all loved vegetables, and Sunday lunch always included two or three fresh seasonal vegetables. 

This brisket is not just any old brisket. This is an organic, grass-fed brisket kindly sent to me by Rocky Mountain Organic Meats. It is 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots; the animals are allowed to roam free and are treated humanely. And Rod is going to ship a brisket to one of my readers! See bottom of the post for giveaway details.

Update 02/18/17: I finally posted my Yorkshire Pudding - Yorkies that go so beautifully with this dish!

Braised Brisket

(Serves 4)

1 2-pound (32 ounces/0.9 kg) beef brisket
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon (0.5 fluid ounce/15 ml) extra virgin olive oil
1 medium (8 to 12 ounces/227 to 340 grams) onion, coarsely chopped
1 teaspoon sugar
1 tablespoon tomato paste
1 cup (8 fluid ounces/237 ml) low-sodium chicken broth
1 cup (8 fluid ounces/237 ml) drinkable dry red wine
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
Slurry of 2 tablespoons flour shaken with 1/4 cup water

1 In 12-inch skillet (I use All-Clad 5112 Stainless 12-Inch Fry Pan), heat olive oil. Pat brisket dry and salt and pepper both sides with 1/2 teaspoon each. Brown well (up to 10 minutes on each side). Place fat side up in 2.5-quart oval Corning casserole or other suitably sized baking dish.

2 Preheat oven to 300F/150C/Gas2. Add chopped onion, sugar, and 1/4 teaspoon each salt and pepper to skillet. Cook over low heat, stirring occasionally, until onions are softened and browned, about 10 minutes. Stir in tomato paste and cook about 2 minutes. Stir in broth, wine, Worcestershire sauce, marjoram and red pepper flakes. Bring to a boil, scraping up brown bits. Pour over brisket in baking dish.

3 Cover dish with foil and lid. Bake for 3 to 3 1/2 hours. Remove lid and foil from dish and let stand at room temperature for 1 hour. Put lid on and refrigerate until next day. You can even do this two days ahead.

4 One hour before serving time, preheat oven to 350F/180C/Gas4. Transfer cold brisket to cutting board. Remove fat from sauce. Strain sauce into 2-cup glass measure, adding water, if needed, to bring volume of sauce to 2 cups; discard onions. In 1-quart saucepan, heat sauce and stir in the slurry. Bring to boil, stirring constantly; lower heat and simmer 5 minutes, stirring occasionally. Taste and adjust seasoning.

5 Slice brisket across the grain into 1/4-inch-thick slices. Keeping the slices together, place them in 1.5-quart oval Corning casserole. Pour sauce over brisket. Cover dish with foil and lid. Bake for 30 minutes. 

Rocky Mountain Organic Meats Giveaway 

One winner will receive a 2-pound grass-fed organic beef brisket from Rocky Mountain Organic Meats. All US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday May 23 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday May 24. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.) 

Jean

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Short Ribs Braised in Wine - Comfort Food Classic

Short ribs braised in wine is classic winter comfort food. Pick a day you're planning to hang around the house for several hours. There isn't that much work to do, but the first stint in the oven takes nearly an hour and the second, two and a half. Your main job will be to simply savor the aromas wafting out of your kitchen! Though you could eat the short ribs the same day you cook them, they are even better when made a day or two ahead.

If you've ever had short ribs, you know they are like mini pot roasts of the most succulent sort! But (Isn't there always a but?) they are so meltingly tender and delicious after long, slow cooking because they have so much fat. But I do something about that at four different stages, so what you end up with is really quite good for you after all.

Most recipes I've seen for braised short ribs just have you taking the short ribs out of the package, briefly browning them on the stove, popping them in the oven, and then serving them up after a mere skimming of the braising liquid. That just doesn't cut it with me! 

First, I trim off lots of the visible fat. Second, I put them in the oven for a long stretch of flavor-building browning, which produces lots of fat you can drain away. Third, after braising, I put the strained braising liquid in the refrigerator and let the fat rise to the top and solidify for easy removal. Fourth, I remove lots of fat while I'm separating the meat from the bones.

I know it sounds like it, but it really isn't all that much work. And the end result is worth it. Especially when you're using really good short ribs like the organic grass-fed short ribs sent to me by Rocky Mountain Organic Meats, a company that incorporates environmentally friendly agriculture practices, healthy land stewardship and--most important to me--the ethical treatment of animals into their production of certified organic, grass-fed and grass-finished beef.

Short ribs are sometimes served on a bed of polenta or noodles, both delicious, but I prefer mine on a bed of creamy smooth mashed potatoes. Which do you prefer?

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Short Ribs Braised in Wine

(Serves 4)

5 pounds organic grass-fed bone-in beef short ribs

1/2 teaspoon salt, divided

1 teaspoon coarsely ground black pepper, divided

1 1/2 cups drinkable dry red wine

2 tablespoons oil

1 large onion, coarsely chopped

1 large stalk celery, coarsely chopped

2 medium carrots, coarsely chopped

3 tablespoons unbleached all-purpose flour

2 cups lower sodium chicken broth

1 14.5-ounce can diced tomatoes

1/4 teaspoon dried marjoram

1/4 teaspoon poultry seasoning

1/8 teaspoon crushed red pepper flakes

Make day ahead so you can chill liquid and easily remove fat.

1 Preheat oven to 450 degrees. Arrange meat, fattest side down, in single layer in oiled roasting pan; season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast 35 minutes; turn and continue roasting for 15 minutes, until very well browned.

Note: You need a roasting pan that can be used on the stovetop as well as in the oven. After frustrating years of making do with cheapie roasting pans, when I finally invested in a "real" roasting pan, I never looked back. It's the Calphalon LRS1805P Stainless 16-Inch Roaster with Nonstick Roasting Rack, and it can do anything! 

2 Transfer ribs to plate; set aside. Reduce oven temperature to 300 degrees. Pour off fat from roasting pan and place roasting pan over burner on medium heat; add wine and bring to simmer, scraping up browned bits. Set aside.

3 In 5-quart Dutch oven, heat oil. Add the onion, celery, and carrots to the pan and cook until soft, about 12 minutes. Stir in flour and cook for 1 minute. Stir in liquid from roasting pan, chicken broth, diced tomatoes,1/4 teaspoon salt and 1/2 teaspoon pepper, and seasonings. Bring to boil and add ribs, completely submerging in liquid; return to boil, cover pan with foil and lid and simmer in 300 oven for 2 1/2 hours.

4 Transfer ribs from pot to 2.5-quart oval Corning casserole. Strain braising liquid into 4-cup glass measure, pressing out liquid from solids; discard solids. Refrigerate for easy removal of fat. When ribs are cool enough to handle, separate the meat from the bones; discard bones.

5 Remove fat from sauce. Add water, if needed, to bring volume of sauce to 2 cups. Pour over ribs in casserole. Refrigerate until one hour before serving time.

6 One hour before serving, heat casserole at 300 degrees for 1 hour. Serve in shallow soup plate over mashed potatoes. Garnish with chopped flat-leaf parsley.

Jean