TRAINING TABLE POT ROAST
Source of Recipe
Mike Ditka's Restaurant, Chicago
List of Ingredients
2 1/2 pounds beef chuck, trimmed
2 cups red wine
1/4 cup olive oil
1 cup coarsely diced celery
1 cup coarsely diced carrots
1 cup coarsely diced onions
1 tablespoon chopped garlic
1/4 cup bourbon
6 cups beef stock (see testers' note)
1/4 cup plus 2 tablespoons maple syrup
Salt, optional
Ground black pepper, optional
1/4 cup frozen peas
1/4 cup frozen corn kernels
1 tablespoon butterRecipe
Combine beef and red wine in a bowl; cover and refrigerate overnight.
Drain meat; discard wine. In a large pot, brown meat on all sides;
remove from pot and set aside. Add olive oil to pot, then celery,
carrots and onions; cook over medium heat about 5 minutes. Add
garlic; cook 1 minute. Add bourbon and beef stock, stir in maple
syrup, then return browned beef to pot.
Lower heat to a simmer, cover and cook 4 to 5 hours, until meat is
very tender. Remove meat; cover and keep warm in a 200-degree oven.
Bring sauce to a brisk simmer; cook about 30 minutes or until reduced
by a third. Taste sauce; add salt and pepper if needed.
Saute peas and corn lightly in butter. Cut meat into serving-size
pieces; top with reduced sauce and garnish with peas and corn.
Yield: 4 to 6 servings.
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