Monday, April 4, 2016

Coming in From the Cold -

Saturday we snow/sleet and 60 mph gusts, yesterday it got close to 70 and everyone was running around in their shirtsleevse.  Today it's back in the low 30's and spitting snow again.

No spies here, but someone is going to come in from the cold, with temperatures in the 60's one day, the 30's the next.  With variable weather and lots of outdoor chores to do around the place during days off (don't ask when I  had a day off involving martini's, evening wear and a cabana boy, that would be never), it makes for some cold and hungry folks, spies or otherwise.

Here's something you can throw together easily with an inexpensive cut of roast for some of the tastiest, tenderest, juiciest roasts around.
Saute 1/2 chopped  large sweet onion and 1-2 cloves garlic in olive oil until tender.  Set aside. Dust a 3-4 pound Angus pot roast generously with cracked pepper and Summer Savory (or substitute a mix of thyme and sage).  Sear in olive oil on high in an Enamel French oven (or dutch oven) a couple minutes per side.  Remove to a plate and reduce heat to medium.  Pour 1/4 cup Balsamic Vinegar ( I used Artesano's 25 year Bourbon Barrel aged) and simmer, scraping up browned bits until reduced to half (about 2 Tbsp).  Reduce heat to low, add onion/garlic and top with roast. 

Pour a bottle of good dark beer over the top (if you use Bud Light Lime I will personally send a team of trained assassins to take away your Man Card), add two bay leaves and cook  in the covered French Oven on the stove top on low for about 3 1/2 to 4 hours (you could also crock pot it on low 7-8 hours after searing the meat).

I served with some baked potatoes the size of raccoons (we ended up splitting them), peas (sorry Old NFO) and homemade whole wheat sourdough bread to sop up the juices.


Everyone was happy, and I'm more than happy to share the not so classified recipe.

3 comments:

  1. Brigid, That meal sounds really great - the sauce I'm imagining - even though it's going up to the mid 80's today in Dallas. Always enjoy your posts.

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  2. It was all good till- PEAS- Yech... :-)

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  3. Rogue apparently now has Siracha Stout. Braising/marinating with the beer would save you the extra step at the table.

    The next time you fly Spirit out of PDX, you can pick up a bottle right across from the gate. :)

    ReplyDelete

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