cookbooks

Pot Roast. Braised Beef Recipe

Pot Roast: Braised Beef Recipe

History and Fun Facts:
Pot roast is a classic dish that has been enjoyed for centuries. It originates from the method of cooking tough cuts of beef in a closed pot or Dutch oven, slowly simmering and braising it to tender perfection.

The term "pot roast" first appeared in American cookbooks in the late 19th century. However, the technique of slow-cooking meat in a covered pot can be traced back much further. In medieval times, cooking meats in covered clay pots was a common practice in Europe. This method allowed for long, slow cooking, which was perfect for tough cuts of meat.

Pot roast became particularly popular in the United States during the Great Depression and World War II when economical cooking methods were sought after. It was an affordable way to turn tough cuts of meat into a flavorful and tender meal. Today, pot roast remains a beloved comfort food and is often served as a Sunday family dinner or on special occasions.

Now, let's dive into a delicious pot roast recipe that will surely impress your family and friends.

Pot Roast: Braised Beef Recipe

Ingredients:
- 2 ½ pounds of brisket shoulder or any other meat suitable for pot roasting
- 2 tablespoons of fat or goose fat
- ½ onion, finely chopped
- Salt, to taste
- ½ teaspoon of paprika
- ½ cup of hot water
- ½ sweet green pepper, seeds removed
- 1 small carrot, sliced
- 2 tablespoons of tomatoes
- 2 onions, sliced

Instructions:

1. Heat the fat or goose fat in a deep iron pot over medium heat.
2. Add the finely chopped onion to the pot and sauté until slightly browned.
3. Place the meat in the pot and cover it up closely. Allow the meat to brown on all sides.
4. Season the meat with salt and add the paprika and hot water. Cover the pot closely and simmer for an hour, turning the meat occasionally.
5. After an hour, add the sweet green pepper, carrot slices, tomatoes, and sliced onions to the pot.
6. Continue to simmer the pot roast for an additional 2 hours, keeping it covered closely. This slow cooking will help tenderize the meat and allow the flavors to meld together.
7. Once the meat is tender and cooked to your liking, remove it from the pot and place it on a warm platter.
8. Strain the gravy from the pot, pressing the thick parts through a sieve to create a smooth sauce.
9. If there is any meat left over, slice it and warm it in the gravy. However, be cautious not to overcook the meat as it may become tasteless.
10. Serve the pot roast with the strained gravy in a sauce boat.

Similar Recipe Dishes:
Pot roast is a versatile dish, and there are several variations and similar recipes you can explore. Here are a few ideas:

1. French Pot-au-Feu: This traditional French dish is a combination of beef, vegetables, and herbs slowly simmered in a flavorful broth. It is typically served with various condiments and enjoyed with crusty bread.

2. Italian Spezzatino: This Italian stew is made with cubes of beef braised in a rich tomato sauce. It often includes vegetables like carrots, onions, and celery. It's a hearty and comforting dish that pairs well with pasta or polenta.

3. Mexican Birria: This spicy and aromatic Mexican dish features tender pieces of beef slow-cooked in a flavorful chili-based sauce. It is often served as a filling for tacos or as a stew with warm tortillas.

4. German Sauerbraten: Sauerbraten is a traditional German pot roast usually made with beef, marinated in a mixture of vinegar, water, and spices before slowly braising it. The marinade gives the meat a tangy and savory flavor.

These are just a few examples of the many delicious variations of pot roast around the world. Feel free to explore different flavors, spices, and techniques to make your pot roast uniquely yours. Enjoy the process of slow cooking and savor the comforting flavors of this timeless dish.

Vote

1
2
3
4
5

Viewed 2268 times.


Other Recipes from Meats

Stewed Squabs
Yorkshire Steaks
Filet Of Beef A La Rossini
Yorkshire Pudding
Cold Roast Beef Stewed
Lobscouse
Perchero
Stewed Cold Mutton Or Beef
Lamb With Macaroni
Stewed Fresh Tongue
Pork Pie
To Boil A Ham
Mexican Tripe
Pickled Beef Tongue
Pan Roast Beef
An Easy Pot Roast
Pot Roast. Braised Beef
Brisket Of Beef (brustdeckel)
Sauerbraten
Rolled Beef--pot-roasted
Mock Duck
Marrowbones
Roast Beef, No. 1
Roast Beef, No. 2
Roast Beef (russian Style)