Saturday's Dinner:Blade Pot Roast

Last week, I had the urge to keep in tune with the St. Patrick's Day Celebration. It's a big thing here in Canada and the rest of North America. Though I had my ingredients ready for a sumptuous Beef and Guinness Pie for Paddy's  Day, I just got lost somewhere along the way and didn't get to do it. The Guinness Beer, an important liquid for the dish, vanished before it went  into the pot. I am the guilty party, who else? This beer drinker just couldn't resist the lure of the dark roasted stout. No pie but no remorse.

                   

The well-endowed beef-- ooh, lots of marbling in between-- had its destiny waiting  as a  pot roast last Saturday. The meat  was perfect for that role and it served us well. Melts in the mouth, flavorful and succulent are just some  of the hyperboles to describe its goodness. It was blessed to be braised and the results were  heavenly sinful.

                   

Braising meat is like slow dancing. It derives its romance from the graceful stillness of time.  It is basking in the heat of a simmering moment. There are no shortcuts. In the harried and hip-hop culture of the now where fast is jazz,  the gentle art of braising has been edged out by dinners ala fast food; where the flavors  are implied on the packaging rather than on the meat. I find no subtle love affair there, just trans fatty transactions.

Basic braising is easy. All you need is time and, well, patience.

                   

Here is how  to do it.

-Pre-heat oven to about 350 degrees
-Season both sides of the  beef  with sea salt and freshly  cracked black pepper and brown it on medium heat in  a heavy pot.
- Set aside.
-On the same pot, saute medium-diced carrots,celery,onions and garlic until golden brown.
-Add sprigs of fresh thyme and dried bay leaves.
-Place the well- seasoned blade pot roast on top of the vegetables and spices.
-Pour some beef stock on the pot until about half-way of the roast.Do not submerge the roast in the stock.
-Let  the stock simmer slowly until the  liquid is ready to be skimmed.
-Transfer the covered pot  to the pre-heated oven and cook for about three hours or until the beef is tender.

Always remember that braising is not boiling.Boil the roast and you lose. It is  a good thing to check the pot often and make sure the liquid is in really slow simmer. Control the temperature if you must, to achieve this. Also make it a habit to turn the roast occasionally.

When the pot  roast is done, take it out of the pot and cover in tin foil.

Strain the remaining liquid into a heated  saucepan  and lightly thicken with flour and a little butter. The result should be a sauce lighter than regular gravy.

For  serving, either slice the roast individually on each plate and pour the sauce on it or lay it on a serving platter and place the sauce on the side.

Comments

[ces]

hey! love your dance of braising..reminds me of my creme brulee tango! hehe..this dish never fails to put a smile on my hubby!:)

[sha]

good food is like good slow orgasmic s..x opps sorry we are on food website...
hehehe

can i come next sunday?

[MitaMS]

i have this on my radar of things to cook. PLUS, the beef and guinness pie..have to try that too!