Pot Roast

Preparation Time: 15 minutes Cooking Time: 2 ½ - 3 hours
Makes: 6-8 people
Can be made in advance

Why not make something different for the family this Rosh Hashonah. Pot Roast is a really tasty adaptation of a good old fashioned favourite that I re- discovered while staying in Brooklyn. Adding red wine and beef stock transforms the meat into succulent slices. Another secret of success is to cook it slowly for more than 2 hours – otherwise the meat will taste tough and dry.

Method

1) Put the red wine and stock into a large ‘pot’ or saucepan. Top up with water until half full and bring to the boil.
2) Add the beef, onions, garlic, carrots, celery, parsley and bay leaves and bring back to the boil.
3) Lower the heat so that it is barely simmering, cover and cook for 2 ½ - 3 hours.
4) Skim off any excess fat that rises to the surface. Strain the vegetables away and either serve them alongside the dish or discard. For a fat free pot roast, allow to cool and refrigerate overnight. The next day all the fat will rise to the surface and will be easy to remove.
5) To make the gravy, separate the meat and vegetables from the stock. In the emptied cooking pot, add two tablespoons of stock to the corn flour to make a paste. Over a medium heat, gradually add this to the stock, stirring from time to time until it thickens. The gravy will have a beautiful shine!
6) Carve the meat and reheat gently in the stock.

To serve the stylish way

Pour the sauce over the sliced meat and serve with kasha varnishkes or sliced roasted potatoes.


For more information about my recipes or my cookery events please call me on 0845 108 22 68 or email denise@jewishcookery.com