![]() Remove the strings from the roast, and slice the meat. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Pour the purée back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and purée until smooth. Skim off as much fat as possible from the sauce. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees internally. Put the roast back into the pot, bring to a boil, and cover. Tie the thyme and rosemary together with kitchen string and add to the pot. ![]() Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Add the wine and Cognac and bring to a boil. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Remove the roast to a large plate.Īdd 2 tablespoons olive oil to the Dutch oven. This should take 4 to 5 minutes for each side. Turn and sear the other side and then turn and sear the ends. Add the roast and sear for 4 to 5 minutes, until nicely browned. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Dredge the whole roast in flour, including the ends. ![]() ![]() Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. ![]()
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