Swedish pot roast with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Freshly ground black pepper |
| 4 | pounds | Boned beef bottom round |
| Roast | ||
| ½ | Stick unsalted butter | |
| 2 | tablespoons | Vegetable oil |
| 2 | Onions, halved and sliced | |
| Thin | ||
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Cider vinegar |
| 2 | tablespoons | Brandy |
| 1 | teaspoon | Anchovy paste |
| 1½ | cup | Beef broth |
| 1 | cup | Water |
| 1 | Bay leaf | |
| 1 | pounds | Carrots, peeled and halved |
| Lengthwise, and cut into inch thick | ||
| Slices | ||
| 1¼ | pounds | Pearl onions, peeled |
| 4 | cups | Shiitake mushroom caps |
| 1½ | cup | Button mushrooms, quartered |
| 1½ | cup | Cremini mushrooms, |
| Quartered | ||
| 2 | tablespoons | Flour |
| ¼ | cup | Heavy cream |
| 3 | tablespoons | Finely chopped fresh parsley |
| Leaves | ||
Directions
In a small bowl stir together salt, allspice, and pepper and rub all over meat.
In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over moderately high heat until foam subsides and brown meat on all sides.
With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, until golden. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add meat and simmer gently, covered, turning meat occasionally, 2½ hours. Stir in carrots, onions, and mushrooms and cook, covered, 30 minutes, or until vegetables are tender.
With a slotted spoon transfer roast and vegetables to a large plate and keep warm, covered. Boil braising liquid until reduced to about 2 cups and strain through a sieve into a bowl.
In same kettle melt remaining 2 tablespoons butter and whisk in flour. Cook roux over moderately low heat, whisking, 3 minutes and add strained liquid in a stream, whisking. Boil mixture, whisking 1 minute, or until smooth and thickened slightly. Add cream and salt and pepper to taste and keep sauce warm. Cut roast into ½-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side.
Yield: 6 to 8 servings
COOKING LIVE SHOW #CL9044
(Recipe courtesy of Gourmet Magazine)