Swedish Pot Roast with Vegetables
Source of Recipe
MOM
2 ts Salt
1 t Ground allspice
1/2 ts Freshly ground black pepper
4 lb Boned beef bottom round-roast
1/2 Stick unsalted butter
2 tb Vegetable oil
2 Onions -- halved and sliced-thin
2 tb Molasses
2 tb Cider vinegar
2 tb Brandy
1 t Anchovy paste
1 1/2 c Beef broth
1 c Water
1 Bay leaf
1 lb Carrots -- peeled and halved-lengthwise, and cut into-1/2-inch thick slice
1 1/4 lb Pearl onions -- peeled
4 c Shiitake mushroom caps
1 1/2 c Button mushrooms -- quartered
1 1/2 c Cremini mushrooms -- quartered
2 tb Flour
1/4 c Heavy cream
3 tb Finely chopped fresh parsley-leaves
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, 2 1/2 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 1/2-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
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