recipes:main_dish:beef:pot_roast
- Beef roast
- onion, chopped
- shallots, chopped
- peppers, chopped
- celery, chopped
- tomatoes, chopped
- beef stock
- oil
- salt
- ginger
- garlic
- smoked paprika
- coriander
- wine, probably red
- Stove on high, heat pot with just enough oil to coat the bottom
- Pat beef dry with paper towel, salt each side.
- Brown beef in oil, taking longer than you think you need to.
- Remove the beef to a holding plate
- Saute the onions and shallots until translucent. Add the peppers and celery. Stir until cooked through. Add tomatoes. Not too many – this isn't a tomato sauce.
- Add salt, ginger, garlic, coriander, and a lot of smoked paprika
- Stir it around. Add more oil if you need it.
- Add beef and about an inch of wine. Cover.
- Check at 30 and 60 minutes to see if you need more liquid. Use beef stock or water or wine.
- When the internal temperature of the beef exceeds 150F, turn the stove down to low and let it simmer or meld for hours.
recipes/main_dish/beef/pot_roast.txt · Last modified: 2017/12/19 19:42 by admin