01home02babybrain05lifelist04tastebuds08bbbs10roguewedding11nerdybirdy12travels

Thursday, February 17, 2011

Taste Buds: Double Red Ruby Roast

021711_RubyBurgandyRoast
DOUBLE RED RUBY ROAST

I have been so busy lately that I have regrettably been absent from the kitchen. The rare evenings when Mr. Rogue and I have been home together have been filled with simple meals and homemade soups that I had stockpiled in the freezer. Life was busy and schedules were all over the place. The past week we have done absolutely nothing and in preparation for this week of nothing I had picked out new recipes to try. So see not really ‘nothing’ there is always something going on.

I found a French recipe for cooking a wine glaze for a roast. Since I had never made a wine glaze or a roast on my own and since it sounded like a deliciously yummy combination (I love red meat AND red wine) I decided to give it a go… O M G you guys this dish came out so incredibly delicious that it is a new favorite in our home.

I was also excited because I decided to get my Dutch oven out, dust it off and try it with this recipe. Although I have had my Dutch oven for two years I have only used it three times, all while camping which is the main purpose I bought it for. Some swear by how amazing their Dutch ovens cook roasts but I was always a little worried to try it.

021711_DutchOven
MY HANDY DUTCH OVEN

Dutch ovens are made of cast iron. Originally created in the late 17th century Dutch ovens were then modified for the American colonies with shallow legs (so they could be put over coals) and a lip on the lid to hold coals on top. My Dutch oven is the same type of build as those the pioneers used; three legs, a wire handle and the concave rimmed lid. Today however they come in many modern shapes and sizes.

I followed the directions for cooking with the Dutch oven that my oven came with (See below), I found a couple of things online I wanted to try, I got the first few steps done and popped it into the oven… now all we had to do was wait and since there was a bottle of wine sitting there open I had a few glasses of that too.

One snafu was that the Dutch oven changed my cooking times. For a roast generally you cook 30 minutes per pound but my roast ended up being done a whole 45 minutes early. Thank goodness, because this was a new recipe, I was monitoring the meats internal temperature. So I whisked it out of the oven and opened the lid to the divine smell of wine infused roasted meat. I was happy.

That is I was happy until Mr. Rogue opened his mouth. Since he was busy while I was prepping the roast this was his first glance at the dish. All he knew is that we were having roast. The first words out of his mouth ‘that doesn’t look like my mom’s roast’. Has your man ever pulled out the mom card? You know the – but my mom says… or my mom does… my man rarely ever does. So I replied ‘that’s because I am not using your mom’s recipe’.

Now admittedly this roast is ‘different’. It has a ton of liquid in the pan with the meat and the vegetables it cooks with are for flavor for the sauce only, they are inedible in my opinion. I would however like to try his moms roast recipe, he says its great but it tastes really different, and I am all about trying new things. So look out in the future for moms roast recipe.

In conclusion, the Dutch oven worked like a charm, the roast came out fantastic, the wine glaze was SO DELICOUSLY DIVINE I almost fainted and we will be having a roast night part two soon.

    RECIPE: DOUBLE RED RUBY ROAST
INGREDIENTS
1 (2.5 pound) prime boneless beef chuck roast
Kosher salt and freshly ground black pepper
½ cup flour for dredging plus 2 tablespoon for roux
4 tablespoons olive oil
2 cups chopped carrot
2 cups chopped yellow onion
2 cups chopped celery
5 large garlic cloves, peeled and crushed
½ bottle of good red wine, such as Burgundy
4 tablespoons tomato paste
½ cup chicken stock
3 branches fresh thyme or two tablespoons powdered thyme
2 tablespoon unsalted butter for roux

1. Preheat the oven to 300 degrees F.
2. Pat the beef dry with a paper towel. Truss the beef into a somewhat tubular form and liberally season the roast with salt and pepper. Dredge the whole roast in flour, including the ends.
3. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 15 to 20 minutes to complete. Remove the roast to a large plate.
4. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, tomato paste, salt, pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and bring it to a boil.
5. Add chicken stock, thyme and bay leaf. Taste and season again.
6. Put the roast back into the pot, and cover. Place in the oven for 45 min-1 hour, until the meat is fork tender.

I prefer my roast cooked medium which is an internal temperature of 145 degrees. If you like your meat cooked to a different specification here are the temperatures you need to cook the meat too (which will require different cooking times).

125 for rare
135 for med rare
145 med
155 med well
170 well done

7. Once the roast is done remove the roast to a cutting board. Pour the remaining vegetables and sauce through a strainer. Discard the vegetables. Pour the sauce into a gravy separator and let it rest for 15 minutes.
8. Meanwhile, melt the butter in the Dutch oven. Once the butter is melted slowly sprinkle in the flour while whisking. This will form the roux. Cook for 2 minutes. While quickly whisking very slowly adding the sauce to the pot. Cook and let the sauce reduce for 10-15 minutes. Taste for seasonings and adjust.
9. Once the sauce is complete thinly slice the meat and serve with the red wine sauce spooned over it.

2 comments:

lilmansworld said...

I too have a dutch oven(esque) thing. It doesn't have feet but I'm dying to make cream of tomato soup in it. Or SOMETHING! Looks fabulous and nice knife skills on carrots :) I cannot make pot roast for the life of me. That's why cracker barrell was invented lol

paul peggy zeus said...

HMmm, I thought you didn't like POT roast. When I was going to make Jenn's Beef Burgandy recipe for you, you turned your nose down on it and said "I don't like Roast". I'm glad you exercised your taste buds!

Post a Comment