How to Make an Amazing Pot Roast | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!
RECIPE LINK:
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Italian braised beef with red wine
Ingredients:
1 stick of celery
2 carrots
1 onion
1 twig of rosemary
4 bay leaves
1 knob of butter
3 spoons of extra virgin olive oil
3/4 pieces of cloves
1 bottle of red wine
3 grains of black pepper
1/2 garlic cloves
round roast beef (1/1,5 KG)
salt (some pinches)
Barolo wine is recommended but not essential.
Easy big beef stew and roasted garlic mashed potatoes
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Brian Lagerstrom's beef bourguignon recipe that inspired me on this one:
***RECIPE, SERVES EIGHT***
5 pounds thick-cut beef chuck roast (or 4 pounds boneless short ribs)
1 pound carrots
2-3 celery stalks
1 14 oz (400g) bag of frozen peeled pearl onions
5-6 garlic cloves
1/2 oz (14g, two standard packets) unflavored gelatin
red wine (I used about half a bottle)
stock or water (about as much as the wine)
Worcestershire or soy sauce or fish sauce or some such (and/or a couple stock cubes)
tomato paste (buy the stuff in a tube, if you can)
balsamic vinegar
flour (I used about half a cup, 60g)
fresh herbs for garnish (I used the leaves from the celery)
salt
pepper
oil
For the mash...
1 whole head of garlic
5 pounds potatoes (I like a mixture of floury and waxy)
butter (I used a whole pound / 454g, but you could use far less)
milk
salt
pepper
Take a deep roasting pan (at least 9x13 in / 23-33 cm), put it in the oven, and turn on the broiler/grill. While the pan heats up, trim as much of the large, white bands of inter-muscular fat out of the chuck as possible. (No need to trim anything if using boneless short ribs.) Cut the meat into very large chunks, keeping in mind they'll shrink more than half while cooking. Season the meat generously with salt & pepper, and toss it in a thin coating of oil.
Take the hot roasting pan out of the oven and dump in the meat, trying to spread it all into a single layer across the bottom. Put the pan back under the broiler and let the meat brown for about 10 minutes — watch it carefully to make sure nothing burns. Pull the pan out and stir in enough flour to generously coat the meat (I used about half a cup / 60g). Put the pan back under the broiler and let the flour brown for a few minutes. Lay a squeeze or two or tomato paste on top and let that brown for a minute.
Turn off the broiler, take the pan back out, pour in enough wine to come 1/3 of the way up the meat. Pour in enough stock or water so that the liquid comes 2/3 of the way up the meat. Throw in a big glug of Worcestershire or soy sauce or some such, and maybe a couple stock cubes if you used plain water (really not necessary, though). Stir everything up, cover the pan tightly with foil and cook in the oven at 275ºF/135ºC until the meat is almost as soft as you want it, which took me four hours.
For the roasted garlic mash, trim the tips off of all the cloves on a head of garlic, coat it in oil, wrap it in foil and put it in the oven with the meat. At such a low temperature, it should take hours to go soft and golden, so put it in soon after you get the meat going.
While you're waiting you can peel the carrots (or not) and cut them and the celery into large bite-size chunks, and crush and peel 5-6 garlic cloves.
When the beef is almost as fork-tender as you want it, put the carrots, celery and frozen onions in the pan. Get them spread into an even layer and try to get them stirred in with the beef and sauce, but don't stir so hard that you break the beef apart. It's fine if the veg is kinda sitting on top for now. Re-cover the pan with foil, put it back in the oven and cook until the vegetables are as tender as you want them, 1-2 hours.
While you wait, you can peel your potatoes for the mash (I peel floury baking potatoes for mash but I leave the skins of waxy potatoes on), cut them into big chunks and boil them until you can very easily pierce them with a fork, about 20 minutes. Drain out the water, and combine the potatoes in the still-hot pot with the butter, a bunch of pepper, a little splash of milk to start with, and a big pinch of salt to start with. Take the roasted garlic bulb and squeeze its golden guts into the potatoes. Mash or whip the potatoes until they're as smooth as you want them and then taste. Add more salt if needed, and stir in enough additional milk to get you the texture you want, keeping in mind it will stiffen as it cools to eating temperature. Cover and keep warm on a low burner until dinner.
Empty the gelatin packets into a little cup or bowl and stir in just enough cold water to get it dissolved — it'll thicken up (bloom) rapidly.
Take the roasting pan out of the oven when the vegetables are as soft as you want them. Taste the sauce and add more salt and pepper if needed (it should taste a little too salty on its own). I like to add a glug of balsamic vinegar at this point. Drop the bloomed gelatin into the pan in dollops. Use a spatula to gently fold all the ingredients together without breaking up the soft beef chunks. It's ok if the sauce isn't totally homogenous yet.
Put the pan back in the oven uncovered, turn on the broiler and brown the top, which took me 10 minutes. Serve the stew over mash, spoon over extra sauce and garnish with herbs.
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Greek-Style Beef Stew - How to Make an Amazing Stifado - Food Wishes
This simple and satisfying dish is truly phenomenal, and might be the best beef stew you’ve never had. This is “old world” comfort food at its finest, and I really do hope you give it a try soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Greek-Style Beef Stew, follow this link:
You can also find more of Chef John’s content on Allrecipes:
A really good Beef Shin recipe, and how you can cook it really easily at home.
#beefshin
Check out my beautiful beef shin recipe, this is such a lovely stew to cook at home and the meat falls apart so it's so tender. I really enjoy these big, bold and robust flavours and this is certainly a great dish to cook to feed a crowd. Enjoy!
Ingredients-
➤ 3 pieces of shin of beef, bone in
➤ 1 tbsp flour
➤ 3 stalks of celery
➤ 2 white onions
➤ 2 carrots
➤ 5 cloves of garlic
➤ A few sprigs of fresh rosemary
➤ 2 bay leaves
➤ 2 cans of chopped tomatoes
➤ 300ml beef stock
➤ 2 tbsp tomato puree
➤ Oil or lard for frying
➤ A dash of Worcestershire sauce
➤ 300g baby potatoes
➤ Knob of butter
➤ Pinch of dried herbs
➤ Fresh parsley to serve
Recipe-
1.Take your beef shins and lightly coat with the flour and season generously, put to one side whilst you prepare the other ingredients. Roughly chop up all your vegetables, cut the onion and carrot a bit smaller as they'll take longer to cook.
2. Roughly chop your rosemary, and finely dice the garlic, make your beef stock with a beef stock cube or you can use fresh. Open up your canned tomatoes ready for later.
3. Start by adding the oil or lard to the pan, and then sear your beef shin, one at a time as if you crowd the pan it's going to be harder to colour. Once done, remove and set aside.
4. Now add in your carrots and onions and saute for a few minutes, if it's sticking to the bottom of the pan use a bit of water or stock to release and then add in the rest of your vegetables and herbs. Once it's cooked down a bit and everything has picked up a bit of colour, add in the tomato puree and keep stirring.
5. Cook out the puree to get rid of any sharpness, then add in the canned tomatoes, then the beef stock; add in the Worcestershire sauce. Stir around and bring up to a simmer, return the beef shins to the liquid and place a tight fitting lid on. Place in a 160°C oven for 3 hours.
5. When you're 20 minutes away, cook your baby potatoes. Cook until tender in a pan of salted boiling water, drain and then add in a knob of butter, dried herbs and salt and shake around. This will crush the potatoes slightly letting more flavour in. For the garnish, serve the beef shin in a bowl with the potatoes and sprinkle with chopped parsley.
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