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lagilmanSo.
I had a chunk of meat. I had some...things. What I didn't have was a recipe that would use all that. So, in the best tradition of, well...me, I improvised.
Start with a decent-sized dutch oven. Take a 2lb chunk of under-blade chuck. Brown it in oil. Remove the meat, and brown 3 cloves of garlic and a handful of minced onion in the oil. Add 1 cup of dry white wine. Add the meat back in. Add a chopped apple, a chopped pear, and two small chopped white sweet potatoes and a small turnip. Add dried sage, fennel, and dill. Add enough water to cover everything halfway. Cook for an hour or so at a low simmer. Add a rib or two of chopped celery.
Cook it another 2 hours or so, until the meat is fork-tender and then some.
Remove the meat, add cinnamon and a scraping of corn starch. Simmer for about 10 minutes. Throw the meat back in.
Serve over farro risotto.
Unfrickingbelievably good.
(farro risotto: 1 c. farro, prepped like arborio rice w/ onion and oil. Add 1/4 cup white wine. Make as per regular risotto, adding water in slowly (about 3 cups). Add in chunks of parm, a few pats of butter, and keep stirring until it all melts together. Add 1 t ras al hanout if you're going to be serving it alone - with the pot roast, it's not needed)
I had a chunk of meat. I had some...things. What I didn't have was a recipe that would use all that. So, in the best tradition of, well...me, I improvised.
Start with a decent-sized dutch oven. Take a 2lb chunk of under-blade chuck. Brown it in oil. Remove the meat, and brown 3 cloves of garlic and a handful of minced onion in the oil. Add 1 cup of dry white wine. Add the meat back in. Add a chopped apple, a chopped pear, and two small chopped white sweet potatoes and a small turnip. Add dried sage, fennel, and dill. Add enough water to cover everything halfway. Cook for an hour or so at a low simmer. Add a rib or two of chopped celery.
Cook it another 2 hours or so, until the meat is fork-tender and then some.
Remove the meat, add cinnamon and a scraping of corn starch. Simmer for about 10 minutes. Throw the meat back in.
Serve over farro risotto.
Unfrickingbelievably good.
(farro risotto: 1 c. farro, prepped like arborio rice w/ onion and oil. Add 1/4 cup white wine. Make as per regular risotto, adding water in slowly (about 3 cups). Add in chunks of parm, a few pats of butter, and keep stirring until it all melts together. Add 1 t ras al hanout if you're going to be serving it alone - with the pot roast, it's not needed)
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no subject
Date: 2011-12-11 12:53 am (UTC)I need to find some sulfite-free wine that doesn't suck. I miss cooking with wine!
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Date: 2011-12-11 12:55 am (UTC)(use broth for the farro, and up the amount of fruit in the pot roast)
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Date: 2011-12-11 01:00 am (UTC)Delicious!
Date: 2011-12-11 12:56 am (UTC)no subject
Date: 2011-12-11 01:39 am (UTC)no subject
Date: 2011-12-11 01:51 am (UTC)(I eat white sweet potatoes like, well, candy. Scrub, nuke, top with just a bit of butter... the perfect cold-morning breakfast!)
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Date: 2011-12-11 02:53 am (UTC)no subject
Date: 2011-12-11 03:44 am (UTC)You should have a "Cooking with Laura Anne" workshop ::nodsnodsnodsnods::
~*::Meow::*~
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Date: 2011-12-11 04:09 am (UTC)How ripe was the pear?
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Date: 2011-12-11 02:42 pm (UTC)no subject
Date: 2011-12-11 09:59 am (UTC)no subject
Date: 2011-12-11 11:57 am (UTC)