Thursday's Dinner, 9/5/13?? - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Thursday's Dinner, 9/5/13?? (/showthread.php?tid=154508) |
Thursday's Dinner, 9/5/13?? - cjs - 09-05-2013 What's on the menu for everyone today?? We're dong a Cash & Carry, Trader Joe's and Central Mkt. run today so will stop somewhere along the way. Re: Thursday's Dinner, 9/5/13?? - karyn - 09-05-2013 NO idea...we're headed into San Francisco to go to the Exploratorium, Ferry Building, and the village that's popped up for the America's Cup. It should be a fun day! Re: Thursday's Dinner, 9/5/13?? - Trixxee - 09-05-2013 Leftover pot roast, etc. It was very good. Re: Thursday's Dinner, 9/5/13?? - farnfam - 09-05-2013 Chicken Curry, with Zukes! We got quite a few this year Re: Thursday's Dinner, 9/5/13?? - losblanos1 - 09-05-2013 Clam chowder with a grilled cheese sandwich or salad. I'm going to have to get on the pot roast bandwagon, has anyone tried the Guinness Pot Roast from issue #59? Re: Thursday's Dinner, 9/5/13?? - Trixxee - 09-05-2013 I haven't Blane but would love to see the recipe if anyone has it. Guiness reminds me of my beloved Zenyatta. She was allowed to have a Guiness a couple of times a week while she was racing. They stopped it when she became a broodmare. LOL. (Actually, I think they still allow her to have one once in a while). Re: Thursday's Dinner, 9/5/13?? - losblanos1 - 09-05-2013 Trixxee, here's a copy/paste from my back issue DVD. Is a broodmare a breeding horse? Trim, Season, and Sear: 1 boneless chuck pot roast or arm roast, (3–3 1/2lbs) Salt and pepper 2 T. olive oil Sweat; Add: 2 cups shiitake mushrooms, stemmed, halved (3 1/2 oz.) 1 1/2 cups onion, diced 2/3 cup carrot, diced 2/3 cup celery, diced 1/4 cup garlic, thinly sliced 1/2 t. red pepper flakes 2 bay leaves 3 T. tomato paste 1/2 cup pretzels, finely ground Deglaze with; Stir in and Braise: 2 bottles Guinness or other dark beer (12 oz. each) 2 cups chicken or beef broth 2 T. Dijon mustard 2 T. Worcestershire sauce Seared roast Add: 3 carrots, peeled, cut into 3"-long chunks Garnish with: Chopped fresh parsley Preheat oven to 325°. Trim meat of excess fat and season with salt and pepper; heat oil over medium-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 8–10 minutes total. Remove roast from the pan. Sweat mushrooms, vegetables, and seasonings in the pot for 5 minutes. Add the tomato paste, cook 2 minutes, then stir in the pretzels. Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in broth, Dijon, and Worcestershire. Return the seared roast to the pot and bring the liquid to a simmer. Cover the pot, then transfer to the oven; braise roast for 2 hours. After 2 hours, remove pot from the oven and turn the roast over with a carving fork. Add carrot chunks, then cover and return pot to the oven. Braise another 45 minutes, or until the meat is spoon-tender. To serve, transfer roast and carrots to a platter and cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over the roast. Garnish with parsley. Per 1/6: 577 calories; 54% calories from fat; 34g total fat; 25g carb.; 269mg sodium; 3g fiber; 37g protein Re: Thursday's Dinner, 9/5/13?? - Gourmet_Mom - 09-05-2013 Blane, that one looks good, but if you decide to compare, here is the one I use and really like. I'm pretty sure this one came from Lorraine. I included my notes. (Curious if it's the same recipe.) Guinness Pot Roast Servings:6 8-3-08 Changes: -The recipe calls for a chuck or arm roast. The only braising roasts I had available that looked good with just the right amount of marbling was a bottom round. -In the recipe, it says to remove the excess fat. On the roast I had, there was a small "fat cap" (?) on one side. Fortunately, I removed this (like I said, it had nice marbling), because it revealed a "silver skin" (?). I'm not sure of those terms, but the "skin" was much like you find on the underside of ribs. I removed this also. -I "eyeballed" the veggies. -I used button mushrooms instead of shitake. -I reduced the amount of red pepper by half and it had just the right amount of heat. It is a pot roast for "Pete's Sake". -I used beef base and water instead of box stock. Recommended changes: -I will probably add a few more veggies in the first stage. -There is plenty of sauce for this, so there would be plenty of room for double the carrots and at least that much of other veggies you'd like to use. This time I served it with mashers, but I will add the 'taters to the pot next time. This was definitely a 10. Not only for flavor, but ease! This is definitely a "set it and forget it" recipe. I easily prepped the veggies while the roast was searing. Ingredients 2 1/2 pounds chuck roast or arm roast Salt and pepper 2 tablespoons olive oil 2 cups shiitake mushrooms stemmed, halved 1 1/2 cup onion, diced 2/3 cup carrot diced 2/3 cup celery diced 1/4 cup garlic thinly sliced 1/2 teaspoon red pepper flakes 2 bay leaves 3 tablespoons tomato paste 1/2 cup pretzels finely ground 2 bottles beer Guinness or other dark beer 2 cups beef broth or chicken broth 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 3 carrots peeled, cut into 3" chunks Chopped fresh parsley Preparation Preheat oven to 325°. Trim meat of excess fat and season with salt and pepper; heat oil over medium-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 810 minutes total. Remove roast from the pan. Sweat mushrooms, vegetables, and seasonings in the pot for 5 minutes. Add the tomato paste, cook 2 minutes, then stir in the pretzels. Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in broth, Dijon, and Worcestershire. Return the seared roast to the pot and bring the liquid to a simmer. Cover the pot, then transfer to the oven; braise roast for 2 hours. After 2 hours, remove pot from the oven and turn the roast over with a carving fork. Add carrot chunks, then cover and return pot to the oven. Braise another 45 minutes, or until the meat is spoon-tender. To serve, transfer roast and carrots to a platter and cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over the roast. Garnish with parsley. Re: Thursday's Dinner, 9/5/13?? - Gourmet_Mom - 09-05-2013 Dang! It is! Maybe mine is a C@H? I guess Lorraine will chime in if it's hers. Forgot dinner. Cleaning out the fridge. Re: Thursday's Dinner, 9/5/13?? - DFen911 - 09-05-2013 Oh I totally forgot about the guiness pot roast! Thank you guys For us it's left over hamburgers. Just completed another burger project - http://oregongreenacres.wordpress.com/2013/09/05/burger-project-2013-hamburger-di-italia/ and boy were they good |