Some of the ingredients ready!
Mirepoix
2 parts
onion diced1 part carrot diced
1 part celery diced
Chuck-eye
roast, tied
Garlic,
mincedChicken stock
Beef stock
Fresh herbs (aromatics: parsley, thyme, rosemary, whatever you like)
Root vegetables
such as potatoes, carrots, parsnips, all cut into about 1-1 ½ inch chunks
Preheat oven
to 300.
Heat pan and
oil.
Dry meat. Salt
and pepper all over.
Sear meat on
all sides over medium heat.
Then set aside.
Add mirepoix
to pot, add salt and cook 5 – 7 minutes. Add as much garlic as you like and
cook until aromatic, about 30 to 60 seconds.
Deglaze pot
with a wee bit of chicken stock. Then place meat into pot.
Add 50/50
chicken stock/beef stock so that liquid level is about half way up the meat.
Add aromatics and bring to simmer.
Cover and
place into oven. Turn meat every 30 minutes.
After three
hours, add vegetables.
After four
hours, out of the oven.
Remove meat
to a plate, cover with foil and let rest.
Remove
vegetables to serving plate.
Strain
liquid and return to pot. Boil down to make sauce. Add some red wine if you
would like.
Slice meat
into about ½ inch thick slices and arrange on serving plate with vegetables.
Pour some of the sauce on top and the rest of the sauce in a serving dish.
You can add some chopped parsley and tomatoes for color.
I was wondering when the wine would come into play.
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